Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 2 cups whole milk
  • 4 cups broccoli florets, bite-sized
  • 1 pinch salt
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tbsp heavy cream

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent and fragrant (about 4-5 minutes). Stir in the minced garlic and smoked paprika, cooking for just 60 seconds until the aroma fills the kitchen.
  2. Whisk in the flour to create a paste (roux) and cook for 2 minutes until the mixture smells slightly nutty. Note: This removes the raw flour taste.
  3. Slowly pour in the broth and milk while whisking constantly until the liquid is smooth and no lumps remain.
  4. Add the broccoli florets and bring to a gentle simmer. Cover and cook until the broccoli is fork tender (roughly 10-12 minutes).
  5. Remove the pot from the heat entirely. This is crucial. Note: Boiling cheese causes it to separate.
  6. Stir in the grated cheddar one handful at a time, stirring in a figure eight motion until the cheese is fully melted and the soup looks glossy.
  7. Stir in the heavy cream for a professional sheen.
  8. Season with salt and black pepper to taste.