Ingredients
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5 TBSP Butter (divided)
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1 piece (small) Onion (minced)
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3 cloves Garlic (minced)
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1 cup Broccoli stems, chopped (optional)
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1/4 cup All-purpose flour
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1 cup Whole milk
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1 cup Half and half
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2 1/2 cups Chicken or vegetable broth
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2-3 cups Broccoli florets, chopped into very small pieces
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1 piece (large) Carrot (thinly sliced)
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1 tsp Salt (more or less to taste)
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1/2 tsp Freshly ground black pepper
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1/2 tsp Paprika
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8 ounce Block of good quality extra-sharp cheddar cheese (grated)
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Directions
Steps
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1
Done
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Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes. |
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2
Done
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Build your rouxAdd remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form. |
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3
Done
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Add broccoliWhen the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender. |
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4
Done
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Add cheeseTransfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment! |
