Ingredient List
For the Soup:
  • ¼ cup unsalted butter
  • 1 cup diced yellow onion
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups fat free half-and-half
  • 12 ounces fresh broccoli florets
  • 5 ounces fresh shredded carrots
  • 8 ounces shredded sharp cheddar cheese
  • 3 (14 ounces, 2 count) packages of sourdough bread bowls
To make the Soup
  • Melt butter in a large stock pot. Add onion and sauté for 3-4 minutes.

  • Whisk in flour and cook for about 2 minutes, stirring constantly.

  • Slowly whisk in the chicken broth and half-and-half. Simmer on medium-low for about 15 minutes, stirring occasionally.

  • Add the broccoli and carrots; simmer on medium-low for another 25 minutes until the broccoli and carrots are tender. Stir in the cheese until melted.

To serve
Step 1 of