Creamy Broccoli Cheddar Soup with Carrots
A velvety, cozy soup packed with tender broccoli and shredded carrot in a sharp cheddar base. A quick roux and a splash of milk make it rich without heavy cream, and blending part of the pot keeps it thick while leaving plenty of little broccoli bites. Great with crusty bread or in a bread bowl.
40 mins
6 servings
Ingredients
- 1 head of Broccoli
- 2 Carrots
- 2 cloves of Garlic
- 1 Yellow Onion
- ¼ cup All-Purpose Flour
- 8 ounces Cheddar Cheese
- 2 cups Milk (Whole)
- ¼ cup Unsalted Butter
- 1 teaspoon Kosher Salt
- 3 cups Vegetable Stock
- ¼ teaspoon Black Pepper
- 1 teaspoon Mustard (Ground)
- ½ teaspoon Paprika (Smoked)
Directions
- Melt the butter in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, until smooth.
- Add the broccoli, carrots, dry mustard, smoked paprika, salt, and pepper. Bring to a gentle simmer, then lower the heat, partly cover, and cook for 15 to 20 minutes, stirring now and then, until the broccoli is very tender. Do not let it boil hard.
- Use an immersion blender to blend about half of the soup, leaving some chunks, or blend a few ladlefuls in a blender and stir them back in.
- Turn off the heat. Stir in the cheddar a handful at a time until melted and smooth.
- Taste for salt and pepper and serve warm.
