Ingredients
Soup Base
- 4 tablespoons unsalted butter
- ½ medium yellow onion, finely diced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable broth
Vegetables & Seasonings
- 3 cups broccoli florets, finely chopped
- 1 cup shredded carrots
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Dairy & Finishers
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup heavy cream
Instructions
- Sauté Aromatics: Melt the unsalted butter in a Dutch oven over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent, creating a flavorful base for the soup.
- Create Roux and Add Liquids: Whisk in the all-purpose flour and cook for 1 minute to eliminate raw flour taste. Gradually whisk in the whole milk and chicken or vegetable broth, ensuring the mixture is smooth and lump-free to form a creamy base.
- Simmer Vegetables and Season: Add finely chopped broccoli florets, shredded carrots, kosher salt, black pepper, garlic powder, and paprika. Bring the mixture to a gentle simmer and cook for 15–20 minutes until the vegetables are tender and flavors meld together.
- Add Cream and Cheese: Reduce heat to low and stir in the heavy cream. Gradually add the freshly shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling after adding cheese to maintain texture and prevent curdling.
- Adjust Texture and Seasoning: Taste the soup and adjust seasoning if needed. For a smoother texture, use an immersion blender to blend a small portion, leaving plenty of broccoli and carrots intact for ideal consistency.
- Serve: Serve the soup hot, optionally topped with extra shredded cheddar cheese and accompanied by crusty bread for a hearty meal.
Notes
- Use freshly shredded cheddar cheese instead of pre-shredded for smoother melting.
- Do not boil the soup after adding cheese to prevent it from separating.
- Vegetarian option: use vegetable broth instead of chicken broth.
- For thicker soup, reduce broth slightly or let the soup simmer longer.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
