Prep Time 15 min.
6 servings
Ingredients
2 tablespoons unsalted butter
2½ tablespoons all-purpose flour
1 cup half-and-half
3 cups chicken broth
12 ounces (6 cups) shredded mild cheddar cheese
8 ounces (3 cups) finely chopped broccoli
½ cup shredded carrot
½ cup diced white onion
Directions
- Heat the butter in a 2½-quart saucepan over medium/low heat until melted. Whisk in the flour. Cook for 3 to 4 minutes or until the flour begins to turn light brown.
- Whisk the half-and-half into the flour. Stir until the flour is dissolved with no visible lumps. Cook for 2 to 3 minutes or until the half-and-half begins to bubble around the edge of the pan. Pour the
chicken broth into the pan, stir well, and cook for 5 minutes or until the liquid begins to bubble around the edge of the pan. Whisk in the cheese. Continue to whisk thoroughly until the cheese is completely dissolved into the liquid. Cook the soup on a low simmer for 10 minutes. The soup should bubble only a little; do not allow it to reach a rapid boil. Stir often. - Stir in the broccoli, carrot, and onion. Continue to simmer the soup on medium/low for 40 to 45 minutes, stirring occasionally, until the broccoli is tender
