Yield
8 servings
Time
1 hour 10 minutes
This ultra creamy homemade broccoli and cheese soup is made with a simple broth and a dash of smoky flavor for a comforting appetizer, snack, or main dish.
‣ 1/2 cup unsalted butter ‣ 1 large yellow onion, chopped ‣ 1 tablespoon fresh garlic, minced ‣ 1/3 cup all-purpose flour ‣ 2 1/2 cup low sodium chicken broth ‣ 2 1/2 cup half and half cream ‣ 1 teaspoon salt ‣ 1/2 teaspoon ground mustard ‣ 1/2 teaspoon smoked paprika, optional ‣ 1 pinch black pepper ‣ 1 pound broccoli, cut into bite-sized pieces ‣ 1/2 cup shredded carrots ‣ 2 cup shredded cheddar cheese, plus more for garnish (optional)
1
In a Dutch oven, melt the butter, then toss in the onion. Cook a few minutes until the onions are soft, then add in the garlic and cook for a minute more.
2
Add the flour to the pot and then whisk until the flour as absorbed the butter and the mixture has turned a tan color.
3
While continuing to whisk, pour in a bit of the chicken broth. Mix until the flour has absorbed it, then pour in a little bit more chicken broth.
4
Like the chicken broth, slowly add in the half and half cream while whisking, working in small pours until all the cream has been added.
5
Bring soup to a simmer and season with salt, ground mustard, smoked paprika, and some pepper (to taste). Once the sauce is bubbling, allow it to simmer for a few minutes.
6
Toss the broccoli and carrots into the pot and give everything a good stir. Bring the mixture to another boil and then allow it to cook, uncovered, for about 20 minutes, stirring occasionally.
7
Remove sauce from heat and add the cheese, then mix well.