Creamy Broccoli Cheddar Soup

• 1 ½ lb fresh broccoli florets, chopped
• 1 ½ cups carrots, finely shredded
• 1 ½ each medium yellow onions, finely diced
• 5 cloves garlic, minced
• 6 tbsp unsalted butter
• ½ cup all-purpose flour
• 4 ½ cups low-sodium chicken broth
• 3 cups half-and-half
• 1 ½ cups whole milk
• 18 oz sharp cheddar cheese, freshly shredded
• 1 ½ tsp Dijon mustard
• ¾ tsp smoked paprika
• ¾ tsp garlic powder
• 1 tsp ground nutmeg (optional)
• ¾ tsp black pepper
• 1 to taste salt
• • 1 ½ lb fresh broccoli florets, chopped
  • 1 ½ cups carrots, finely shredded
  • 1 ½ each medium yellow onions, finely diced
  • 5 cloves garlic, minced
  • 6 tbsp unsalted butter
  • ½ cup all-purpose flour
  • 4 ½ cups low-sodium chicken broth
  • 3 cups half-and-half
  • 1 ½ cups whole milk
  • 18 oz sharp cheddar cheese, freshly shredded
  • 1 ½ tsp Dijon mustard
  • ¾ tsp smoked paprika
  • ¾ tsp garlic powder
  • 1 tsp ground nutmeg (optional)
  • ¾ tsp black pepper
  • 1 to taste salt

Instructions

1. 1

   Chop broccoli into small florets; shred carrots, dice onions, and mince garlic.

2. 2

   Melt butter in a large heavy-bottomed stockpot over medium heat. Sauté onions and carrots for 5–7 minutes. Add garlic and cook 1 minute.

3. 3

   Sprinkle flour over vegetables and stir continuously for 2 minutes without browning.

4. 4

   Slowly whisk in chicken broth until smooth. Stir in half-and-half and milk.

5. 5

   Add broccoli, Dijon, paprika, garlic powder, nutmeg (if using), and black pepper. Gently simmer 15–20 minutes until broccoli is tender.

6. 6

   Briefly blend part of the soup with an immersion blender, leaving broccoli pieces for texture.

7. 7

   Reduce heat to low and stop simmering. Add cheddar a handful at a time, stirring until melted. Do not boil after adding cheese.

8. 8

   Taste and adjust salt and pepper. Thin with warm milk or broth if needed.