Ingredients
7 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup finely diced yellow onion (1 onion)
1–1/2 teaspoons minced garlic
3/4 teaspoon paprika (smoked is recommended)
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
Salt and pepper to taste
6 tablespoons flour
32 ounces reduced-sodium chicken broth (or vegetable broth for vegetarian option)
3 cups half-and-half
1 bay leaf (optional)
6 cups chopped broccoli (bite-size pieces)
2 cups shredded carrots
12 ounces freshly shredded extra-sharp Cheddar cheese (about 3–1/4 cups)
Hearty buttered bread or bread bowls (optional for serving)
Instructions
Heat 1 tablespoon of butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (about 3–5 minutes).
Add garlic, paprika, mustard, cayenne, and pepper to taste (around 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
Add the remaining 6 tablespoons of butter and let it melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
Gradually whisk in chicken broth, then slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add the bay leaf, and simmer for 15 minutes, whisking occasionally, or until the soup is nicely thickened.
While the soup simmers, chop broccoli and shred the Cheddar cheese. Add broccoli and carrots to the soup.
Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky (optional).
Turn off the heat. Gradually stir in the shredded Cheddar cheese, a handful at a time, until fully melted. Taste and adjust seasoning with salt as needed.
Serve immediately in bread bowls or with hearty buttered bread on the side for dipping.
Notes
Half-and-half: A blend of milk and cream, usually found in the dairy section of grocery stores.
Vegetarian Option: Swap out chicken broth for vegetable broth to make this soup vegetarian.
Storage: Store leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth to thin if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop (One-pot cooking)
- Cuisine: American
- Diet: Vegetarian
