📝 About This Recipe
This velvety, golden-hued soup is the ultimate comfort food that turns a humble vegetable into a kid-approved masterpiece. Inspired by classic American bistro style, our version balances a silky-smooth cheese base with tiny, tender broccoli 'trees' that even the pickiest eaters will love. It is rich, nourishing, and specifically designed to be mild yet flavorful enough to become a weekly family favorite.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high quality for best flavor)
- 1 Yellow Onion (finely diced so it disappears into the soup)
- 2 cloves Garlic (minced)
The Base
- 1/4 cup All-purpose Flour (to create the roux)
- 2 cups Chicken or Vegetable Stock (low-sodium preferred)
- 2 cups Half-and-Half (can substitute with 1 cup milk and 1 cup heavy cream)
- 1/4 teaspoon Smoked Paprika (adds a subtle depth without heat)
- 1/2 teaspoon Dry Mustard Powder (enhances the sharp cheddar flavor)
- to taste Kosher Salt and Black Pepper
The Stars
- 1 pound Fresh Broccoli (cut into very small, bite-sized florets)
- 1 cup Carrots (matchstick cut or coarsely grated)
- 8 ounces Sharp Cheddar Cheese (freshly grated from a block for better melting)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat until it begins to foam slightly.
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2
Add the finely diced onion to the pot. Sauté for 3-5 minutes until the onion becomes translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Whisk in the flour and cook for 1-2 minutes. This creates a roux; keep whisking constantly to toast the flour slightly, which removes the raw flour taste.
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5
Slowly pour in the chicken or vegetable stock while whisking vigorously to ensure no lumps form in your roux base.
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6
Gradually whisk in the half-and-half. Continue to stir until the liquid is smooth and begins to thicken slightly.
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7
Add the smoked paprika, dry mustard, salt, and pepper. Stir well to incorporate the seasonings.
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8
Add the tiny broccoli florets and the grated carrots to the pot. Stir to submerge the vegetables in the liquid.
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9
Reduce the heat to low-medium. Cover the pot and simmer gently for 12-15 minutes, or until the broccoli is very tender and the soup has thickened.
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10
Once the vegetables are soft, turn the heat to the lowest setting. If you prefer a smoother soup for picky eaters, use an immersion blender to pulse the soup a few times (optional).
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11
Add the grated cheddar cheese one handful at a time, stirring constantly in a circular motion until the cheese is completely melted and the soup is silky.
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12
Taste the soup and adjust salt or pepper if needed. Remove from heat immediately to prevent the cheese from separating or becoming grainy.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which can make the soup grainy. For very picky eaters, chop the broccoli extra fine so it looks like green confetti rather than large chunks. If the soup is too thick, add a splash more stock or milk to reach your desired consistency. Do not let the soup boil after adding the cheese, as high heat can cause the dairy to curdle or the cheese to break. To save time, you can use a food processor to grate both the carrots and the cheese.
🍽️ Serving Suggestions
Serve inside a hollowed-out sourdough bread bowl for a fun 'edible bowl' experience. Pair with buttery garlic bread soldiers for dipping. Top with a few extra sprinkles of cheese and a handful of crunchy croutons. Serve alongside a simple apple and walnut salad to add a fresh, sweet crunch to the meal. A side of steamed corn on the cob complements the sweetness of the carrots and cheddar.