Easy One Pot Broccoli Cheddar Soup.
Ingredients
- 2 tbsp avocado oil
- 1 large sweet onion, finely diced
- ¼ cup salted butter ½ stick
- ½ cup all-purpose flour or 2-3 tbsp corn starch dissolved in the half in half
- 3 cups chicken broth
- 3 cups half and half
- 4 medium carrots, peeled and diced or 2 cups frozen diced carrots
- 20 ounces frozen broccoli florets or fresh broccoli florets
- 1 tsp grey sea salt
- ½ tsp paprika
- 1 tsp garlic powder
- 4 cups sharp cheddar cheese, grated
Instructions
- Add the avocado oil to a large dutch oven over medium heat.Add the onion and carrots, and saute for 3-4 minutes until the onions have softened.
- Add the butter to the dutch oven and stir until melted. Whisk in the flour to create a roux. *Cook for 1 minute while whisking continuously.
- Slowly whisk in the chicken broth, followed by the half and half. Cook for 2-1-2 minutes, whisking until everything is combined. Season with sea salt, paprika, and garlic powder.
- Add in the frozen broccoli florets. Reduce the heat to medium-low and simmer for 12-15 minutes or until the broccoli and carrots are fork-tender.
- Use an immersion blender to blend the soup a few times, making sure not to over-blend (soup should still have a slightly chunky texture).
- Next, add the grated cheese and stir until it has fully melted. Ladle into bowls and serve!