What’s better than soup on a cold day? As the days continue to be cold, there is nothing better than coming home to a pot of soup. So many times when I make vegetables soups I don’t get enough protein with my meal, cue in the chicken bone broth!
This soup tastes sooo similar to panera’s broccoli cheddar soup, except mine has an added bonus of flavorful protein rich LonoLife Bone Broth.
- 1/4 cup unsalted butter
- 1/2 cup diced onions (yellow or white)
- 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
- 2 1/2-3 cups broccoli florets, chopped small
- 1 1/2 cups LonoLife chicken Bone broth
- 1 cup milk (you can use skim/fat free)
- 1 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- pinch of crushed red pepper flakes (or more as desired)
- 2 cups shredded cheddar cheese
- In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
- Slowly add in LonoLife Chicken broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes. Use a hand blender or a regular blender to break up the broccoli and carrots.
- Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!