Ingredients
Scale
- 1/4 cup unsalted butter
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half and half (or whole milk)
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup carrots, julienned or shredded
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 2 cups sharp cheddar cheese, freshly shredded
- Salt and black pepper to taste
Instructions
- Start by prepping all your vegetables to ensure a smooth cooking process. Chop the broccoli into very small florets so they cook evenly and fit perfectly on a spoon. Shred your carrots using a box grater or buy them pre-shredded to save time. Most importantly, shred the cheddar cheese yourself from a block. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can result in a grainy soup texture. Set all prepared ingredients aside.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and whisk constantly for 1 to 2 minutes to create a light roux. Slowly pour in the broth and half and half while whisking vigorously to prevent lumps. Add the broccoli, carrots, and spices. Simmer on low heat for 15 to 20 minutes until the broccoli is tender. Once the vegetables are soft, turn off the heat and stir in the shredded cheese one handful at a time until completely melted and smooth.
- Ladle the hot soup into deep bowls. If you prefer a smoother texture, you can use an immersion blender to pulse the soup a few times before serving, though leaving some chunks of broccoli adds a nice contrast. Garnish each bowl with a sprinkle of extra cheddar cheese, a few small steamed broccoli florets, or crunchy croutons. Serve immediately alongside a piece of crusty sourdough bread for dipping.
- Cook Time: 40 minutes