- 6 tbsp. butter
- 1 small onion, diced
- 1 tsp. garlic, minced
- ¼ c. flour
- 2 c. chicken or veggie broth
- 2 c. half and half
- 4 c. broccoli florets, cut into bite-size pieces
- 2 c. carrots, diced
- ¾ tsp. kosher salt
- ¾ pepper
- ½ tsp. paprika
- ½ tsp. mustard powder
- 8 oz. grated extra quality sharp cheddar cheese (not the pre-grated stuff)
- A couple splashes of hot sauce to your taste
- Extra cheese for garnishing
In a heavy pot over medium heat, add the butter. Once it melts, add the onion and cook 4-5 minutes or until they have softened and begin to caramelize. Add the garlic and cook 1 more minute.
Add the flour and stir to form a roux. Let it bubble 1 minute stirring constantly. Pour in the broth and half and half and whisk often until it comes to a simmer. Don’t let it cook more than 1 minute without stirring to prevent scorching on the bottom of the pan.
Once it comes to a boil, lower the heat and simmer 10 minutes, stirring often. At this point, add the salt, pepper, paprika, and mustard powder. Stir to combine and then add the carrot and broccoli. Simmer another 20 minutes or until the veggies are tender.
While the soup simmers, freshly grate your cheese. Once the veggies are tender, stir in the cheese and continue to stir until the cheese is melted and the soup is creamy and smooth.
Serve warm, garnished with some extra cheese. Enjoy!