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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat a Dutch oven to medium high heat with butter.
Add onions and carrots, and sauté for 2 to 3 minutes until onions are translucent.
Stir in garlic and spices. Add flour and mix until flour is incorporated.
Add broth and broccoli, stirring occasionally while bringing to a boil.
Stir in cream and add cheese. Whisk until cheese is melted and smooth.
Top with more shredded cheese and serve with a good crusty bread.
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Use prechopped onions and preshredded carrots to save time.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it before adding to the soup.
What type of broth should I use?
You can use chicken or vegetable broth, depending on your preference.
Can I substitute the cream?
Yes, you can use half-and-half or milk for a lighter version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this soup ahead of time?
Yes, you can make it a day in advance and reheat it before serving.
