Ingredients
Method
Preparation
- In a large pot, melt the butter over medium heat, letting it foam slightly. Add the chopped onions and carrots, sautéing them until they are tender.
- Stir in the flour, black pepper, kosher salt, and red pepper flakes, cooking this mixture for about 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, stirring constantly to prevent any lumps from forming.
- Bring the mixture to a simmer, then add in the broccoli. Let it cook for about 15-20 minutes, or until the broccoli is perfectly tender.
- Reduce the heat, then stir in the milk and heavy cream, allowing it to warm through.
- Finally, add the shredded cheddar cheese gradually, stirring until it's completely melted and the soup is creamy.
- Serve the soup hot, garnished with additional cheese if desired.
Notes
If you have leftovers, allow to cool completely, then transfer to an airtight container and refrigerate for up to three days. To reheat, do so gently on the stove over low heat to maintain creaminess. You can freeze the soup, but texture may slightly change upon thawing. For extra flavor, add minced garlic when sautéing onions and carrots. For a thicker soup, simmer longer or add more flour.