Broccoli Cheddar Soup

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, and stir to combine. Cook for an additional 2-3 minutes, stirring constantly, to create a roux.
3. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
4. Add the broccoli florets and shredded carrots to the pot. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender and blend until smooth. Return the soup to the pot.
6. Stir in the half-and-half or whole milk and shredded cheddar cheese until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and serve hot, topped with extra shredded cheddar cheese, crumbled bacon, and chopped green onions if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 320 kcal | Servings: 6 servings