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Gravel & Dine

Broccoli Cheese (& Carrot) Soup

This creamy broccoli cheese soup uses fat free half and half so it’s a little lighter than your typical broccoli cheese soup but still has that satisfying creaminess.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5
Course: Soup
Ingredients Method

Ingredients
  

  • 1 head of broccoli chopped into florets
  • 4 carrots 2 shredded and 2 finely diced
  • 43.5 oz chicken broth 3 – 14.5 oz cans
  • 6 T butter
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • ½ c flour
  • 2 c fat free half and half
  • 8 oz Velveeta
  • 8 oz cheddar
  • Pinch of ground white pepper

Method
 

  1. In a large pot or dutch oven, bring the chicken broth to a simmer and add broccoli and carrots. Simmer for 15 minutes.
  2. While the broccoli and carrots simmer prepare the cream sauce. Melt the butter in a skillet over medium heat. Add onions and saute for about 5 minutes, adding the garlic during the last minute. Add the flour and cook for a minute. Gradually pour in the half and half, stirring constantly. Continue cooking and stirring until the mixture thickens.
  3. Add cream mixture to the broccoli and carrots. Stir in the cheeses, one at a time allowing each to melt before adding the next. Last, sprinkle with black pepper. Be careful not to let the soup boil once you start adding the cheese or it will break down.