30 Minute One Pot Broccoli Cheddar Soup
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- 2 heads broccoli
- 3 carrots
- 3 cups chicken stock (or vegetable stock if you are making this vegetarian)
- 3 cups 2% milk
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups grated sharp cheddar cheese
- Salt and Pepper
- Chop the florets off the heads of broccoli
- Peel and grate the carrots
- Add the vegetables into a pot and cover with the milk and chicken stock (or vegetable stock)
- Bring to a boil and reduce to a simmer
- Simmer the soup for 15 minutes
- Using an immersion blender, puree the soup (you can use a food processor or regular blender if you don’t have an immersion blender)
- Melt the butter in the microwave, and stir in 2 tablespoons flour
- Stir until it forms a thick paste
- Add this to the soup and blend it for another 5-10 seconds with the immersion blender (you can use a whisk if you don’t have the immersion blender)
- Simmer the soup for another five minutes, or until it reaches the thickness you like
- Meanwhile, grate two cups of sharp cheddar cheese
- Once the soup is done cooking, add the cheese and stir until it is melted
- Season the soup to taste
