4 Tbsp. unsalted butter
½ medium onion, chopped
2 garlic cloves, minced
4 Tbsp. all-purpose flour
2 cups chicken broth
1 cup water
½ tsp. ground black pepper
¼ tsp. paprika
4 cups fresh broccoli florets
1 large carrot, grated
2 cups milk
8 oz. block cheddar cheese, grated
Melt butter in a large soup pot over medium-high heat. Add onion and cook 3-4 minutes or until softened. Add garlic and cook for another minute or until fragrant.
Add flour and whisk for 1-2 minutes. Pour in chicken stock, water, broccoli, carrots, black pepper and paprika.
Bring to a boil, then reduce heat to simmer for 15 minutes or until broccoli and carrots are tender.
Stir in cheese until melted entirely. Stir in milk. Serve with a side of bread.
Note: test recipe was made with 1% milk. Be sure to use freshly grated cheddar as it melts better and produces a smoother textured soup.
Nutrition analysis per serving: 300 calories, 21 g fat, 14 g protein, 15 g carbohydrate, 2 g fiber, 630 mg sodium
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