Ingredients:
- 1 medium yellow onion, finely chopped
- 1 tbsp butter
- ¼ cup all-purpose flour
- ¼ cup salted-butter
- ½ tsp kosher-salt
- ¼ tsp garlic-powder
- 2 cups cheddar cheese
- ¼ tsp black pepper
- ¼ tsp paprika
- 12 ounces fresh broccoli, roughly chopped
- 2 cups half and half
- 2 cups chicken broth
- 2 carrots, peeled & chopped
- ¼ tsp dry mustard (can substitute with 1/2 tsp regular mustard)
Instructions:
Add 1 Tbsp butter in a dutch oven & warmth within MED heat. Add chopped onion & saute until onions are tender & translucent about 2-3 seconds. Insert ¼ cup butter oven, nevertheless over MED warmth. When melted add flour & whisk together. Cook mix for around a minute, whisking frequently.
Gradually pour about a cup of chicken broth, whisking as you pour. Proceed with the remaining chicken broth & half and half, massaging gradually & invisibly as your pour.
Permit broth/half & half mix to cook for a moment or 2, whisking frequently, which makes certain that no flour lumps stay.
Add carrots & broccoli & stir to blend. Add paprika, garlic powder, dry mustard, pepper & salt, stir fry. Reduce heat to LOW/MED LOW & simmer for approximately 10-15mins or till thickened & broccoli/carrots are tender. If soup becomes too thick for your liking, add a dash of chicken broth or half & half an hour to loosen this up.
Blend the soup until the desired texture is attained, utilizing either an immersion blender or shifting the soup to a classic blender.
Add grated cheddar cheese a few at a time, stirring to melt cheese to the soup after every handful. Taste the soup & season with salt & pepper if necessary.
Serve hot with extra black pepper & toasted cheese on top if needed.
Notes