Ingredients

Scale

¼ cup unsalted butter (½ stick)
1 small sweet onion, diced
1 tablespoon garlic, minced
⅓ cup all-purpose flour
3 cups chicken stock (substitute with vegetable stock for a vegetarian option)
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon mustard powder
½ teaspoon paprika
3 cups broccoli florets, chopped
½ cup shredded carrots
2 cups whole milk (or use 2% if preferred)
3 cups shredded cheddar cheese, divided (sharp cheddar recommended)

Optional Add-ins

1 cup cooked, diced chicken breast or ground beef for extra protein
½ teaspoon chili powder or cayenne for a kick of heat
1 stalk celery, finely diced, to sauté with the onion
Substitute part of the cheddar with pepper jack for extra spice

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Instructions

1. Sauté Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced onions and sauté until they turn translucent—about 5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. If using celery, this is the time to add it along with the onions.

2. Build the Roux

Sprinkle the flour over the sautéed onions and garlic. Whisk constantly for 2 to 4 minutes until the flour has fully absorbed the butter and forms a smooth paste. This is the base that will thicken your soup.

3. Add Liquids and Seasonings

Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Stir in the salt, pepper, mustard powder, and paprika. Allow the mixture to come to a gentle simmer.

4. Add Vegetables

Stir in the broccoli florets and shredded carrots. Cover the pot with a lid and let it simmer for 15 minutes, or until the vegetables are tender enough to be pierced easily with a fork.

5. Add Milk and Simmer

Remove the lid and stir in the milk. Simmer uncovered for another 5 minutes, or until the soup thickens slightly and can coat the back of a spoon. If you’re adding cooked chicken or ground beef, now is the time to stir it in and let it warm through.

6. Melt the Cheese

Lower the heat to low and gradually stir in 2 cups of shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy. Be careful not to boil the soup at this stage, as high heat can cause the cheese to separate and become grainy.

7. Garnish and Serve

Ladle the soup into bowls and sprinkle the remaining cup of cheddar cheese on top as a garnish. Serve warm.

Notes

How to Avoid Lumps: Whisk the flour thoroughly into the butter before adding any liquid. When adding the stock, pour slowly and continue to whisk to ensure smoothness.
Cheese Curdling? Avoid adding cheese over high heat. Always lower the heat to prevent the cheese from separating.
Overcooked Vegetables? Keep an eye on the simmering time. If the broccoli becomes too soft, it can make the soup grainy. Cut broccoli into even-sized florets to ensure consistent cooking.
Too Thick or Thin? If the soup thickens too much, add a splash of milk or stock. If too thin, simmer a bit longer uncovered, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
No Whisk? Use a fork or back of a spoon to break up the flour and butter mixture. It’s not ideal, but it will get the job done in a pinch.
Time-Saving Tip: Buy pre-cut broccoli florets and matchstick carrots to cut down prep time.

Author: Rosa
Prep Time: 10 minutes
Cook Time: 25 minutes