Creamy, cheesy and packed with tender broccoli and carrots. This cozy one-pot soup is ready in about 30 minutes and perfect with warm crusty bread.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients

• 4 tablespoons butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 4 cups fresh broccoli florets, chopped into small pieces
• 1 cup shredded carrots
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Pinch of ground nutmeg, optional
• 2 cups freshly shredded sharp cheddar cheese

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds.
2. Sprinkle the flour over the onions and stir constantly for about 1 minute.
3. Slowly whisk in the chicken broth, then add the milk and heavy cream. Stir until smooth.
4. Add the broccoli, carrots, salt, pepper, garlic powder, smoked paprika and nutmeg, if using.
5. Bring to a gentle simmer. Reduce the heat to medium-low and cook for 12–15 minutes, stirring occasionally, until the broccoli and carrots are tender and the soup has thickened.
6. Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until completely melted before adding more.
7. Taste and adjust the salt and pepper as needed. If you’d like a slightly thinner soup, add a splash of milk or chicken broth.
8. Serve warm with extra cheddar and a little black pepper on top.

One important tip

Shred the cheddar yourself! Bagged shredded cheese has an anti-caking coating that can make creamy soups slightly grainy. Freshly shredded sharp cheddar should give us that gorgeous smooth, cheesy texture.