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In a large pan or Dutch oven, melt the butter and olive oil together over medium heat.

Add the chopped broccoli, grated carrots, chopped onion, and minced garlic to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.

Sprinkle the all purpose flour over the softened vegetables and stir until it is fully absorbed and no dry flour remains.

Reduce the heat to low. Slowly add the chicken broth and heavy cream, stirring continuously to prevent lumps and ensure a smooth consistency.

Stir in the salt, black pepper, paprika, and freshly grated cheddar cheese. Continue heating and stirring until the cheese is fully melted and incorporated into the soup.

Bring the soup just to a gentle simmer, then immediately remove it from the heat to prevent the cheese from separating.

Serve the broccoli cheddar soup warm, optionally with crusty bread on the side.


In a large pan or Dutch oven, melt the butter and olive oil together over medium heat.

Add the chopped broccoli, grated carrots, chopped onion, and minced garlic to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.

Sprinkle the all purpose flour over the softened vegetables and stir until it is fully absorbed and no dry flour remains.

Reduce the heat to low. Slowly add the chicken broth and heavy cream, stirring continuously to prevent lumps and ensure a smooth consistency.

Stir in the salt, black pepper, paprika, and freshly grated cheddar cheese. Continue heating and stirring until the cheese is fully melted and incorporated into the soup.

Bring the soup just to a gentle simmer, then immediately remove it from the heat to prevent the cheese from separating.

Serve the broccoli cheddar soup warm, optionally with crusty bread on the side.
