Ingredients:

  • 1/4 cup (57g) Unsalted Butter
  • 1/2 cup (75g) Yellow Onion, finely diced
  • 1/4 cup (32g) All-purpose Flour
  • 2 cups (480ml) Chicken Stock (low sodium)
  • 2 cups (480ml) Half-and-Half
  • 1/4 tsp (0.5g) Ground Nutmeg
  • 1/2 tsp (3g) Smoked Paprika
  • 3 cups (225g) Fresh Broccoli Florets, chopped into bite-sized pieces
  • 1 cup (110g) Matchstick (Julienned) Carrots
  • 8 oz (225g) Extra Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced yellow onions and sauté until translucent and soft, about 3 to 4 minutes.
  2. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly pour in the chicken stock while whisking constantly until smooth and beginning to thicken.
  3. Stir in the half-and-half, chopped broccoli, matchstick carrots, nutmeg, and smoked paprika. Reduce heat to low-medium and simmer for 15 to 20 minutes until vegetables are tender.
  4. Remove the pot from the heat. Gradually add the freshly grated sharp cheddar cheese by the handful, stirring until completely melted and the soup is velvety.