Instructions:
Prepare the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional minute.
Make the Roux:
Stir in the flour to the vegetable mixture, cooking for about 2-3 minutes. This forms a roux, which will help thicken the soup.
Add the Broth:
Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
Cook the Broccoli:
Add the broccoli florets to the pot and cook for another 10-15 minutes, until the broccoli is tender.
Blend the Soup (Optional):
If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency. If you like it chunky, you can skip this step.
Add the Dairy:
Stir in the milk or half-and-half, and allow the soup to heat through. Do not let it boil after adding the dairy, as it could curdle.
Add the Cheese:
Gradually add the shredded cheddar cheese, stirring until it’s fully melted and incorporated into the soup. Add salt, pepper, nutmeg, and paprika to taste.
Serve:
Once the cheese is fully melted and the soup is hot, it’s ready to serve. You can garnish with extra shredded cheese, a sprinkle of paprika, or even some croutons for added texture.
Enjoy your creamy and comforting Broccoli and Cheese Soup!
