Broccoli Cheddar Soup

🧂 Ingredients

• 1/4 cup butter

  1/2 stick, we use country crock plant butter for dairy free
• 1/2 medium onion

  chopped
• 2 carrots

  peeled and shredded or chopped
• 4 cloves garlic

  minced
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 3 cups whole milk

  we use full fat oat milk for dairy free
• 5 cups broccoli

  chopped into bite size pieces
• 1 1/2 cups shredded cheddar cheese

  we use follow your heart for dairy free

Instructions

• 1 In a dutch oven, melt the butter and saute the onions and carrots until soft.
  Add the garlic and cook for another minute, until fragrant.
• 2 Sprinkle the flour and seasonings into the pot and mix until the flour is
  absorbed.
• 3 Whisk in the milk and stir until the flour mixture is blended well, then stir in
  the broth.
• 4 Add the broccoli and cook for about 10-15 minutes on low heat, stirring as
  needed until the broccoli is tender.
• 5 Carefully blend half of the soup (it will be very hot, please use caution) and
  then return it to the instant pot.
• 6 Return the blended soup to the pot and add 1 1/2 cups of cheddar cheese. Stir
  until the cheese is melted.
• 7 Season to taste and serve as desired.

Nutrition Info