Broccoli Carrot Cheddar Soup
This Broccoli Carrot Cheddar Soup combines comforting cheddar cheddar cheese with hints of broccoli and carrots in a soup that's perfect for cooler weather!
Servings 6 servings
- 4 Tbsp butter
- 1/2 onion diced
- 4 Tbsp all purpose flour
- 32 oz vegetable stock
- 2 C milk
- 2 broccoli crowns small, removed from stem and chopped
- 1.5 C carrots chopped
- 1/2 tsp garlic powder
- 2 C cheddar cheese shredded
- 1/2 tsp salt or more, to taste
- 1/8 tsp ground pepper or more, to taste
In a medium pot, melt better over medium heat.
Once melted, add onions and saute until soft and fragrant.
Whisk in the flour until dissolved (to make a roux).
Slowly whisk in the vegetable stock and then the milk.
Add in the broccoli, carrots, and seasoning.
Bring to a boil. Then turn down the heat to low and simmer (covered) for 15 minutes, stirring frequently.
After the broccoli and carrots are cooked, stir in the cheddar cheese until melted.
Serve hot, with extra cheese, toppings of choice, or crackers.
Calories: 382kcal | Carbohydrates: 28g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1225mg | Potassium: 900mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7676IU | Vitamin C: 183mg | Calcium: 474mg | Iron: 2mg