Ingredients
Scale
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half (or whole milk)
- 1 lb fresh broccoli florets, chopped small
- 1 cup carrots, julienned or shredded
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 8 oz sharp cheddar cheese, freshly shredded
- Salt and black pepper to taste
- Optional: Red pepper flakes for a festive “holly” garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Whisk the all-purpose flour into the butter and onion mixture. Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly. Gradually pour in the chicken broth and half-and-half, whisking vigorously to ensure there are no lumps. This creates the creamy foundation for your soup.
- Add the chopped broccoli, shredded carrots, nutmeg, and smoked paprika to the pot. Season with a pinch of salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 12-15 minutes, or until the broccoli is tender enough to be pierced easily with a fork.
- Turn the heat to the lowest setting. Stir in the shredded sharp cheddar cheese one handful at a time. Continue stirring until the cheese is completely melted and the soup is silky smooth. Avoid boiling the soup at this stage, as high heat can cause the cheese to separate or become grainy.
- Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls. For a festive Christmas touch, garnish with a few extra broccoli florets, a sprinkle of cheese, and a tiny pinch of red pepper flakes for color. Serve immediately with warm crusty bread or in a toasted bread bowl.
- Cook Time: 40 minutes