Ingredients
Scale
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons all-purpose flour
- 32 ounces reduced-sodium chicken or vegetable broth
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups chopped broccoli (bite-size pieces)
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3–1/4 cups)
- Hearty buttered bread (optional) or serve in bread bowls
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Sauté the onion until caramelized and golden brown.
- Add garlic and spices, sauté for about a minute.
- Make the roux by adding remaining butter and flour, cook for 2 minutes.
- Gradually add broth and half-and-half, whisk to combine.
- Simmer the soup for 15 minutes with a bay leaf.
- Add chopped broccoli and carrots, simmer until tender.
- Stir in the shredded cheddar cheese until melted.
- Taste and adjust seasoning before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Always choose fresh broccoli and high-quality cheese for best flavor.
Adjust thickness by varying cooking time or blending part of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 10
- Cholesterol: 70