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)
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.
Add the flour to the pot and then whisk until the flour as absorbed the butter and the mixture has turned a tan color.
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.
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.
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.
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.
Remove sauce from heat and add the cheese, then mix well.