The Best Broccoli Cheddar Soup

Instructions

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1. 1 Gather all of your ingredients.
2. 2 Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
3. 3 Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
4. 4 Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
5. 5 Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
6. 6 Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
7. 7 Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
8. 8 Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. ***
9. 9 Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).