Cheddar Broccoli Soup

INGREDIENTS

▢ 7 tablespoons unsalted butter, separated

▢ ½ tablespoon olive oil

▢ 1 small yellow onion, diced (1 cup)

▢ 2 small cloves garlic, minced

▢ ¾ teaspoon smoked paprika

▢ ¾ teaspoon ground mustard

▢ ⅛ teaspoon ground cayenne pepper

▢ Fine sea salt and pepper

▢ 6 tablespoons white flour

▢ 32 ounces low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version)

▢ 3 cups fat-free half-and-half

▢ 1 bay leaf

▢ 6 cups chopped broccoli (~4 large crowns)

▢ 2 cups matchstick/shredded carrots

▢ 12 ounces cheddar cheese high-quality extra-sharp (Don't use pre-shredded -- it doesn't melt well in this soup.)

▢ Optional: crusty bread or bread bowls (we love serving this soup in sourdough bread bowls!)

INSTRUCTIONS

BUTTER & SEASONINGS: Heat 1 tablespoon butter and the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant. BUTTER & SEASONINGS: Heat 1 tablespoon butter and the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3 to 5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant.

ROUX: Add in the remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2 to 4 minutes, whisking constantly until the flour is thickened. Don't rush this, or your soup won't properly thicken.

SOUP BASE: Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)

PREP BROCCOLI & CHEESE: Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots to the soup (give carrots a quick chop in half if they are super long).

SIMMER SOUP: Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp-tender (or tender to your preference), stirring occasionally. Season to taste with salt (I add about a teaspoon here). You can blend some of the soup or use an immersion blender here if desired. We like it chunky, but blend to preference if desired.

ADD CHEESE: Turn off heat. Add in the cheese a handful at a time, stirring until melted. Again, taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping!

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