Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups half-and-half or whole milk
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely chopped
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded (plus more for topping)
Instructions
- Sauté Base Veggies: In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another minute.
- Make a Roux: Sprinkle flour over the onion and stir to form a paste. Cook for 1–2 minutes to remove raw flour taste.
- Add Liquids: Gradually whisk in broth, then add half-and-half. Stir until smooth and bring to a low simmer.
- Add Vegetables: Stir in broccoli, carrots, smoked paprika, salt, and pepper. Cover and cook 15–20 minutes until broccoli is tender.
- Blend for Creaminess (Optional): Use an immersion blender to puree part of the soup for a smoother texture, or leave it chunky.
- Add Cheese: Reduce heat to low and stir in shredded cheddar until melted and smooth.
- Taste and Adjust: Add more salt or pepper if needed. Serve hot, topped with extra cheese if you like.
Notes
- Extra Creamy: Stir in a splash of heavy cream at the end.
- Low-Carb Option: Skip the flour and use xanthan gum or blend part of the soup to thicken.
- Add Protein: Stir in cooked chicken, crumbled bacon, or diced ham.
- Make It Spicy: Add a dash of hot sauce or cayenne pepper.
- Use Frozen Broccoli: Just chop it smaller before adding—no need to thaw.