Name: Broccoli Cheddar Soup Recipe
Prep time: 10
Cook time: 30
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 tbsp butter

1 yellow onion, peeled and diced

1 carrot, peeled and diced

2 garlic cloves, peeled and minced

4 tbsp all-purpose flour

3 cups Aneto Vegetable Broth

2 cups half & half

3 cups cheddar cheese, grated

3 cups broccoli florets

salt and pepper to taste

pinch of paprika

Instructions:

Melt butter in a large pot or Dutch oven over medium heat.
Once melted, add onion, carrots, and garlic, and stir to combine. Sauté for 5 minutes or until the veggies are tender-crisp.
Add the flour to the pot and stir to combine, creating a roux.
Add the broth and half & half to the pot, whisk to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 15 minutes or until slightly thickened and the veggies are tender.
Working in batches, add the cheese, and whisk until melted.
Once all the cheese has been added and melted, add the broccoli, stir to combine, and continue to cook until the broccoli is tender-crisp, about 5 more minutes.
Season the soup to taste with salt, pepper, and a pinch of paprika. Divide between bowls and serve.

About this recipe

This has to be one of the best bowls of Broccoli Cheddar Soup we’ve ever made! Rich, creamy, and full of flavor. The aromatic veggies (onion, carrots, and garlic) are simmered and joined by our Aneto Vegetable Broth, adding even more tasty, veggie-fueled elements to this soup–even before we add the broccoli and cheddar cheese!!

A great option for Fall, perfect for lunch or dinner. Reheats well too!