Classic Broccoli Cheese Soup
Ingredients
5 tablespoons butter, divided
1 small onion, minced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup whole milk
1 cup half and half
2 1/2 cups chicken or vegetable broth
3 cups broccoli florets, chopped into bite-sized pieces
1 large carrot, thinly sliced
1 teaspoon salt (more or less to taste)
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
8-ounce extra-sharp cheddar cheese, shredded
Instructions
In a large soup pot or Dutch oven, melt 1 1/2 tablespoon butter over medium heat. Add the onion and carrot; saute until soft and fragrant, about 5 minutes.
Add garlic and sautee for 1 more minute until fragnant.
Add remaining 3 1/2 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened.
Slowly pour in the milk and half and half, whisking constantly. It will start thick but eventually it will thin out and resemble a creamy soup base.
Stir in the broth, broccoli, salt, paprika, and pepper. Simmer for 15 minutes or so, until the broccoli bits are bright green and fork-tender.
Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in the cheese until melted.
Serve in bowls with a little extra cheese and a hunk of crusty bread for dunking.