Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 cup carrots, grated or chopped small (optional, for added flavor and color)
• 3 cups low-sodium chicken or vegetable broth
• 2 cups half-and-half (or use whole milk for a lighter version)
• 2 cups shredded sharp cheddar cheese
• 1 tbsp flour (for thickening; optional)
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional, for extra flavor)
• 1/2 tsp onion powder (optional)
• A pinch of red pepper flakes (optional, for a slight kick)

Instructions:

1. Cook the Vegetables:
   • In a large pot, melt the butter over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the garlic and grated carrots (if using) and cook for another 2 minutes, stirring occasionally, until fragrant.
2. Add the Broth:
   • Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the broccoli florets and cook for about 10 minutes, or until the broccoli is tender. You can break up some of the larger pieces with a spoon for a more uniform texture.
3. Blend the Soup (optional for smooth texture):
   • If you prefer a creamy texture, use an immersion blender directly in the pot to blend part of the soup. Alternatively, transfer half of the soup to a blender and puree it, then return it to the pot.
   • If you prefer a chunkier soup, simply skip this step and leave the broccoli and vegetables as they are.
4. Thicken the Soup (optional):
   • If you want a thicker soup, make a roux by melting 1 tablespoon of butter in a small pan over medium heat and whisking in 1 tablespoon of flour. Cook the flour for 1-2 minutes, stirring constantly to avoid lumps. Slowly whisk in about 1 cup of the soup liquid to the roux to form a smooth paste, then stir it back into the soup.
5. Add Dairy and Cheese:
   • Lower the heat and pour in the half-and-half (or milk) to the soup, stirring to combine.
   • Gradually add the shredded cheddar cheese, stirring constantly, until the cheese is fully melted and the soup is creamy and smooth. Be sure the soup is on low heat at this point so the cheese doesn’t separate.
6. Season the Soup:
   • Taste the soup and add salt and pepper as needed. If you want to add a little extra flavor, sprinkle in some garlic powder, onion powder, or red pepper flakes for a mild kick.
7. Serve:
   • Ladle the soup into bowls and serve hot. You can garnish with extra shredded cheese or fresh herbs like parsley if desired.

Tips & Variations:

• Low-Carb Option: If you want to make this soup keto-friendly, you can skip the flour or use a low-carb thickener like xanthan gum. For a dairy-free option, you can use coconut milk or almond milk instead of half-and-half.
• Add-ins: Feel free to throw in some cooked chicken, bacon bits, or even a few tablespoons of cream cheese for extra richness.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well, so you can make a batch and save it for later.

This creamy Broccoli Cheddar Soup is the perfect dish to warm up with during colder months or whenever you’re craving something hearty and delicious! Let me know if you’d like to adjust the recipe further!