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)
Ezoic
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.
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