McAlister’s Broccoli and Cheddar Soup Recipe

Start by melting 4 tablespoons Butter in a large pot over medium heat. Add diced 1 medium Onion and cook until soft and translucent, then stir in minced 3 cloves Garlic and cook until fragrant.
Sprinkle in 1/4 cup All-purpose flour and whisk constantly to form a smooth roux that thickens the soup base. Slowly pour in 4 cups Chicken broth while whisking to prevent lumps.
Add 3 cups Whole milk and 1 cup Heavy cream, then bring the mixture to a gentle simmer until it starts to thicken. Stir often so nothing sticks to the bottom.
Add 4 cups Broccoli florets and sliced 1 cup Carrots, then cook until the vegetables are tender but not mushy. This keeps a nice bite in every spoonful.
Reduce heat and stir in shredded 2 1/2 cups Cheddar cheese a little at a time until melted and smooth. Season with 1 teaspoon Salt and 1/2 teaspoon Black pepper to taste.
Let the soup simmer for a few more minutes so everything blends together into a thick, creamy texture. Serve hot with bread or in a bread bowl if you’re feeling extra.