Ingredients:
- 1 Tbsp. butter
- 1 medium yellow onion, finely chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups half and half
- 12 oz. fresh broccoli, roughly chopped
- 2 carrots, peeled and chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. dry mustard
- 1/4 tsp. black pepper
- 2 cups cheddar cheese
Directions:
- Add butter to a Dutch oven and heat over medium heat. Add chopped onion and sauté until onions are soft and clear, about 2 to 3 minutes.
- Add 1/4 cup butter to Dutch oven, still over medium heat. When melted, add flour and whisk together. Cook mixture for about 1 minute, whisking often.
- Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as you pour. Let mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
- Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper,; stir. Reduce heat to medium-low and simmer for about 10 to 15 minutes or until thickened and broccoli/carrots are fork tender.
- If soup gets too thick, add a splash of chicken broth or half and half to thin. Blend soup until desired texture is reached, using either immersion blender or by transferring soup to a traditional blender.
- Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful.
- Taste soup and season with additional salt and pepper if needed.
