This creamy broccoli cheddar soup is cozy, cheesy, and easy to make with butter, onion, broth, half and half, broccoli, carrots, and cheddar cheese.

Scale

5 Tablespoons salted butter

1/2 cup chopped yellow onion

1/4 cup all-purpose flour

1 3/4 cup chicken broth

2 cups half and half

3 cups broccoli florets cut into bite-sized pieces

1 cup julienned carrots

1 teaspoon salt

8 ounces cheddar cheese, shredded

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1. Melt butter in a large heavy-bottomed pot over medium heat.

2. Add onions and cook until translucent and lightly golden on the edges, about 4 to 5 minutes.

3. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 4 minutes.

4. Slowly whisk in the chicken broth and half and half until smooth.

5. Bring the soup to a slow bubble over medium-high heat, then reduce the heat to simmer.

6. Stir in the broccoli florets and carrots.

7. Simmer the soup for 15 minutes, stirring every 3 to 4 minutes.

8. Stir in the salt and cheddar cheese until melted and smooth.

9. Taste and season with more salt if needed, then serve hot.

Freshly shredded cheddar melts more smoothly than pre-shredded cheese.

Do not boil the soup after adding cheese.

Store leftovers in the fridge and reheat gently with a splash of broth or half and half.