Broccoli Cheddar Soup

1. Dice the onion and carrots into small, roughly equal pieces. Mince the garlic. Cut broccoli into small bite-sized florets, no larger than 1 inch.

2. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and carrots and cook, stirring occasionally, for 5–6 minutes until the onion is translucent and soft. Add the minced garlic and cook for 1 more minute until fragrant.

3. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes until the flour coats everything and smells slightly nutty — this cooks out the raw flour taste.

4. Slowly pour in the chicken broth while stirring to prevent lumps, then add the milk. Stir to fully combine. Add the broccoli florets, salt, pepper, and paprika. Raise the heat to medium-high and bring the soup to a gentle boil, then reduce to medium-low.

5. Simmer uncovered for 12–15 minutes, stirring occasionally, until the broccoli is very tender and easily pierced with a fork and the soup has thickened slightly.

6. Remove the pot from heat. Using a ladle, scoop out about one-third of the soup into a blender and blend until smooth, then stir it back into the pot — or use an immersion blender to briefly pulse directly in the pot just 3–4 times, leaving plenty of chunky texture.

7. Return the pot to low heat. Add the shredded cheddar cheese one large handful at a time, stirring each addition until fully melted before adding the next. Do not boil after adding the cheese or it may turn grainy. Taste and adjust salt if needed. Serve hot, with crusty bread or crackers on the side.