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Broccoli Cheddar Soup
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Ingredients:
| 4 Tbsp Unsalted Butter |
| 1 Medium-Large Yellow Onion, diced |
| 2 Celery Ribs, thinly sliced |
| 1/4 Cup Flour |
| 3 1/4 Cups Low-Sodium Chicken Broth |
| Salt |
| Black Pepper |
| 1 Large Head of Broccoli, fresh or frozen, finely chopped |
| 1 Large Carrot, peeled and grated |
| 2 Cups Whole Milk |
| 3 Cups Shredded Cheddar Cheese |
Directions:
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until soft and tender, about 5-7 minute.
- Add the flour and whisk to combine. Once the veggies are coated, stir frequently and cook for about 1 minute.
- Whisk in the chicken broth and season with salt and pepper.
- Add the broccoli and carrot. Stir to combine then bring to a boil. Once boiling reduce to a simmer and cook until the broccoli is tender, about 10 minutes. Stir occasionally.
- Slowly whisk in the milk. Bring back to a simmer then add the cheese, a little at a time, and stir until completely melted and smooth.
- Ladle into bowls, serve hot, and enjoy!
| Course: | Dinner, Lunch, Meatless, Soup |
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