Ingredients
– 4 cups broccoli florets (fresh or frozen)
– 1 cup shredded carrots
– 1 medium onion, diced
– 3 tablespoons butter
– 1/4 cup all-purpose flour
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 3 cups shredded sharp cheddar cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– Optional: crushed red pepper flakes for a kick
Equipment Needed
– Large pot
– Wooden spoon or spatula
– Whisk
– Immersion blender (optional for a smoother soup)
– Measuring cups and spoons
Step-by-Step Instructions
First things first, I start by melting the butter in my large pot over medium heat. The sound of butter sizzling is always my favorite soundtrack as it begins to smell heavenly! I let the diced onions cook until they turn soft and translucent, which usually takes about 5 minutes. The aroma wafting through my kitchen is enough to make anyone curious about what’s cooking! Once the onions are ready, I whisk in the flour to create a roux, letting it cook for another minute or so to eliminate that raw flour taste. At this point, I always take a moment to breathe in the rich, buttery scent developing. (See the next page below to continue steps…)