Full recipe>>> Servings: 4–6 | Prep time: 10 mins | Cook time: 20 mins
Ingredients
1/4 cup Unsalted butter
1/2 Yellow onion, finely diced
1/4 cup All-purpose flour
2 cups Whole milk (or half-and-half for extra richness)
2 cups Chicken or vegetable broth
3 cups Fresh broccoli florets, chopped small
1 cup Carrots, julienned or shredded
8 oz Sharp cheddar cheese, freshly grated (about 2 cups)
1/2 tsp Garlic powder
1/4 tsp Smoked paprika (optional, for depth)
Salt and pepper to taste
Instructions
Sauté: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent (about 3–4 minutes).
Make the Roux: Sprinkle the flour over the onions. Whisk constantly for 1–2 minutes to cook out the raw flour taste—don’t let it brown!
Liquids: Slowly pour in the broth and milk while whisking vigorously to prevent lumps.
Simmer: Add the broccoli, carrots, garlic powder, and paprika. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 12–15 minutes until the broccoli is fork-tender.
The Cheese: Remove the pot from the heat. Stir in the grated cheddar cheese one handful at a time until fully melted and smooth.
Season: Taste and add salt/pepper as needed. Serve immediately.
💡 Notes & Pro-Tips
Grate Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your soup grainy. Grating a block of sharp cheddar yields a much silkier texture.
Texture Control: If you prefer a smoother soup, use an immersion blender to pulse it a few times before adding the cheese.
Don’t Boil the Cheese: Always take the pot off the heat before adding the cheese. Boiling cheese can cause it to “break” or separate, leaving you with an oily mess.
🥗 Nutritional Info (Per Serving)
Calories: 380 kcal
Protein: 16g
Fat: 28g
Carbs: 18g
Fiber: 3g