Broccoli Cheddar Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 yellow onion ($0.52)

1 lb. broccoli ($1.49)

2 carrots ($0.23)

4 Tbsp butter ($0.52)

4 Tbsp all-purpose flour ($0.04)

2 cups chicken broth ($0.24)

2 cups whole milk ($0.75)

½ tsp smoked paprika ($0.05)

¼ tsp garlic powder ($0.02)

¼ tsp freshly cracked black pepper ($0.02)

⅛ tsp cayenne pepper ($0.02)

6 oz. sharp cheddar, shredded ($1.27)

Directions

Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.

Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.

Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.

Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.

Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.

Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.

Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.

Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

Nutrition

• Serving Size: 2 cups
• Calories: 434 kcal
• Total Fat: 31 g
• Sodium: 909 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Protein: 19 g