Ingredients
Equipment
Method
Cooking Instructions
- Start by washing and chopping your broccoli into bite-sized pieces. Peel the carrot and cut it into matchsticks. Set these aside as you prepare the base of your soup.
- In a large pot or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour. Continue stirring for about 2-3 minutes until the mixture is golden and bubbly.
- Slowly pour in the chicken stock and half-and-half while whisking continuously. This helps prevent lumps from forming in your soup. Bring the mixture to a gentle simmer.
- Once the soup base is simmering, add the chopped broccoli and carrot to the pot. Stir well and allow the mixture to simmer for about 10-15 minutes, or until the broccoli is tender.
- Gradually stir in the sharp cheddar cheese until melted and fully incorporated. This is where the magic happens! The cheese will create a luscious, creamy texture.
- Finally, season your soup with garlic salt and pepper. Taste and adjust the seasoning as necessary. Serve hot, garnished with additional cheese or freshly cracked black pepper if desired.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This soup can be frozen for up to 3 months; cool completely before freezing.