Quick & Creamy Broccoli Cheddar Soup

Instructions

1. 1

   Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.

2. 2

   Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as you pour.

3. 3

   Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.

4. 4

   Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.

5. 5

   Blend soup until desired texture is reached, using either immersion blender or by transferring soup to traditional blender.

6. 6

   Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed.

7. 7

   Serve hot with additional black pepper and shredded cheese on top if desired.