Ingredients
- 4 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for richness)
- 3 cups chopped fresh broccoli florets (bite-size)
- 1 large carrot, grated or finely chopped
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp dry mustard (optional, adds depth)
- 1/4 tsp paprika or cayenne (optional, for warmth)
- Salt and black pepper to taste
🧑🍳 Instructions
1. Sauté the Base:
In a large pot, melt butter over medium heat.
Add diced onion and cook until soft (about 4–5 minutes).
Stir in garlic and cook 30 seconds more.
2. Make the Roux:
Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes, stirring constantly — this forms your thickener.
3. Add Liquids and Veggies:
Gradually whisk in broth until smooth.
Add milk, then bring to a gentle simmer.
Stir in broccoli and carrots. Simmer uncovered for 15–20 minutes, or until the broccoli is tender.
4. Blend (Optional):
For a smoother texture, use an immersion blender to partially blend the soup. Or transfer half to a blender and pulse — leave some chunks if you like it hearty.
5. Add Cheese:
Reduce heat to low. Stir in cheddar cheese a handful at a time until melted.
Season with salt, pepper, and any optional spices like mustard or paprika.
6. Serve Warm:
Top with extra cheese, croutons, or crispy bacon if you want to level it up.
📝 Tips:
- Don’t boil after adding cheese — it can separate.
- Freshly shredded cheese melts better than pre-shredded.
- Want it gluten-free? Use cornstarch instead of flour (mix with a little cold broth to make a slurry).
