Broccoli-Cheddar Soup #2
Makes about 6 servings
6 TBSP butter, divided
3/4 cup onion, chopped
1 cup carrot, peeled and shredded
5 cups small broccoli florets
2 cups chicken broth or vegetable broth
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of red pepper flakes
4 TBSP flour
1 cup milk
1 cup half-and-half or cream
1 cup shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper
In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat.
Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes.
Stir in the broccoli, chicken broth, onion powder, red pepper flakes, and garlic powder.
Bring the mixture to a boil, and then reduce the heat to a simmer.
As the broccoli simmers, melt the remaining butter in a medium saucepan.
Add the flour and cook 1-2 minutes until golden brown, whisking constantly.
Whisk in the milk and cream and cook until the mixture thickens and bubbles, about 5-7 minutes.
Remove from heat, stir in the cheese until melted, and season with salt and pepper.
Use an immersion blender to puree most of the broccoli mixture (if desired).
Stir the cheese and milk mixture into the broccoli, and cook, stirring occasionally, until heated through.