Ingredients

The following ingredients have 6 Servings
  • 7 tablespoons unsalted butter, (separated)
  • 1/2 tablespoon olive oil
  • 1 small yellow onion, (diced (1 cup))
  • 2 small cloves garlic, (minced)
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground cayenne pepper
  • Fine sea salt and pepper
  • 6 tablespoons white flour
  • 1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) ((use vegetable stock for a vegetarian version))
  • 3 cups fat-free half and half
  • 1 bay leaf
  • 6 cups chopped broccoli crowns ((~4 large crowns))
  • 2 cups matchstick/shredded carrots
  • 12 ounces Cheddar cheese (high-quality extra-sharp (Don't use pre-shredded -- it doesn't melt well in this soup.))
  • Optional: crusty bread or bread bowls (we love serving this soup in sourdough bread bowls!)

Instruction

  • Heat 1 tablespoon butter and olive oil to a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant.
  • Add in the remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly until the flour is thickened. Don't rush this, or your soup won't properly thicken.
  • Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)
  • Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots (give carrots a quick chop in half if they are super long) to the soup.
  • Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp-tender (or tender to your preference). Stir occasionally. Season to taste with salt (I add about a teaspoon here). (You can blend some of the soup or use an immersion blender here if desired. We like it chunky, but blend to preference if desired)
  • Add in the cheese and stir until melted. Again, taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping!