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Broccoli Cheese Soup
Ingredients
  • 1 T. plus 4 T. unsalted butter divided
  • 1 medium onion cut into small dice
  • 1 clove garlic diced
  • 1/4 C. all-purpose flour
  • 2 C. vegetable broth
  • 2 C. half and half
  • 3 C. broccoli florets diced into bite-sized pieces
  • 2 large carrots peeled and sliced into thin rounds
  • 3/4 t. salt or to taste
  • 3/4 t. freshly ground black pepper or to taste
  • 1/2 t. smoked paprika optional or to taste
  • 1/2 t dry mustard powder (optional or to taste)
  • pinch of cayenne pepper
  • 8 ounces of high quality extra-sharp cheddar cheese
Instructions
  1. Melt 1 tablespoon of butter in a small saucepan. Sauté onion in the butter over medium heat for approximately five minutes while stirring intermittently. Onion should just be beginning to brown.
  2. Add garlic to the onion mixture and cook for about one more minute. Be careful that garlic doesn't burn. Set onion/garlic mixture aside.
  3. Using a large pan, melt 4 T. butter. Add flour and cook over medium heat for about 3-5 minutes, whisking constantly. You want mixture to thicken.
  4. Slowly add vegetable broth to the butter mixture, whisking constantly. Then, slowly whisk half and half into the mixture. Simmer for 15-20 minutes until reduced and thickened. Whisk mixture occasionally.
  5. Add chopped broccoli, carrots and onion/garlic mixture to the roux. Add salt, pepper, optional paprika, optional dry mustard powder and optional cayenne.
  6. Simmer soup over low heat for 20-25 minutes or until it has reduced and thickened. Whisk while the soup is simmering. After simmering for 20-25 minutes, add most of the cheese. Stir until cheese has melted and is incorporated fully into the soup
  7. Garnish soup with reserved grated cheese and smoked paprika.