Ingredients:

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups low-sodium chicken or vegetable broth
2 cups fresh broccoli, chopped into small florets
1 carrot, shredded
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for extra flavor)
1 1/2 cups sharp cheddar cheese, shredded

Instructions:

1. Sauté Aromatics:

In a large pot, melt butter over medium heat.

Add chopped onion and garlic, and sauté until soft and fragrant (about 2-3 minutes).

2. Make the Roux:

Sprinkle flour over the onions and stir continuously for about 1 minute to remove the raw flour taste.

3. Add Liquids:

Slowly whisk in the milk, heavy cream, and broth, ensuring there are no lumps.

Continue stirring and bring to a simmer.

4. Cook the Vegetables:

Add the chopped broccoli and shredded carrot.

Let the soup simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.

5. Blend (Optional):

If you prefer a smoother soup, use an immersion blender to blend some of the soup while keeping some chunks of broccoli for texture.

6. Add Cheese & Seasonings:

Lower the heat and stir in the shredded cheddar cheese until fully melted.

Season with salt, pepper, and paprika (if using).

7. Serve:

Enjoy hot with crusty bread or in a bread bowl!

Tips for the Best Soup:

Use sharp cheddar cheese for maximum flavor.

If the soup is too thick, add a little more broth or milk to reach your desired consistency.

Avoid pre-shredded cheese, as it contains anti-caking agents that can make the soup grainy.