Cook the Vegetables:
In a large Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, ½ teaspoon of salt, and black pepper.
Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook, stirring often, for 2 minutes.
Make the Roux:
Add the flour to the pot and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Add Liquids:
Gradually whisk in the chicken broth, breaking up any lumps.
Stir in the half-and-half.
Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once the soup thickens, reduce the heat to low.
Cook the Broccoli:
Stir in the broccoli florets, mustard powder, paprika (if using), and the remaining ½ teaspoon of salt.
Cover the pot and cook at a low simmer until the broccoli is tender, about 15 minutes.
Add the Cheese:
Stir in the shredded cheddar cheese a handful at a time, stirring until smooth after each addition. This helps prevent the cheese from clumping.
Once all the cheese has melted, taste the soup and adjust the seasoning with more salt if needed.
Serve the soup immediately, topped with additional cheddar cheese if desired.
Notes:
Adding Cheese: Make sure to add the shredded cheese in batches, stirring between each addition to ensure even melting and prevent clumping.
Avoid Overcooking: Once the cheese has melted, avoid continuing to cook the soup, as this can cause the cheese to separate or become grainy.
Smooth Soup Option: If you prefer a smoother soup, you can blend a portion of it using an immersion blender or by transferring some of the soup to a blender.
Cheese Tip: For the creamiest texture, grate the cheese yourself rather than using pre-shredded cheese, which can contain additives that affect the soup’s consistency.
Broccoli Size: Make sure to chop the broccoli into small, bite-sized florets. If they’re too large, they may not become tender within the cooking time.
Nutrition Information (per serving):
Calories: 612 kcal
Carbohydrates: 32g
Protein: 28g
Fat: 44g
Saturated Fat: 25g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 0.3g
Cholesterol: 122mg
Sodium: 1172mg
Potassium: 1076mg
Fiber: 6g
Sugar: 11g
Vitamin A: 7427IU
Vitamin C: 142mg
Calcium: 643mg
Iron: 2mg
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