| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
Ingredients
- 5 tablespoons butter divided
- 1 medium sweet onion finely chopped
- 2 cloves garlic minced
- 1/4 cup flour
- 1 1/2 cups 2% milk
- 1 1/2 cups half and half
- 3 cups chicken stock (can use vegetable stock to make a vegetarian version)
- 1 head broccoli cut into small florets
- 1/2 cup carrots peeled , and thinly sliced into rounds
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cayenne pepper
- 2 1/2 cups sharp cheddar cheese grated
- crusty bread for serving (optional)
Ingredients
|
|
Instructions
- In a large pot, add one tablespoon of butter over medium heat. Once melted, add the onion and saute until it turns translucent and begins to brown, about 6-8 minutes, stirring occasionally.
- Add the garlic, cooking an additional 2 minutes.
- Add the remaining four tablespoons of butter to the pot. Once melted, add the 1/4 cup of flour. Let the roux cook for 1-2 minutes.
- Slowly add the milk to the pot, whisking constantly to prevent lumps from forming. Continue whisking in the half and half, followed by the chicken stock.
- To the pot, add broccoli florets, thinly sliced carrots, smoked paprika, salt, pepper, ground mustard, nutmeg, and cayenne.
- Let simmer for 20-22 minutes, until the broccoli is tender.
- Whisk the sharp cheddar cheese into the pot. Let simmer for an additional 5 minutes, and serve. Enjoy!
Recipe Notes
Our wine choice is the 2014 La Crema Chardonnay. With layers of flavor, this buttery, juicy, and fruit forward Chardonnay is a perfect pairing for the rich and creamy broccoli and cheddar soup.
Share this Recipe