Basic + Awesome Broccoli Cheese Soup

• butter, divided↗5 tablespoon
• small onion, minced↗1
• cloves garlic, minced↗3
• broccoli stems, chopped↗1 cup
• all-purpose flour↗0.25 cup
• whole milk↗1 cup
• half and half↗1 cup
• chicken or vegetable broth↗2.5 cup
• broccoli florets, chopped into very small pieces↗2
• large carrot, thinly sliced↗1
• salt (more or less to taste)↗1 teaspoon
• freshly ground black pepper0.5 teaspoon
• paprika↗0.5 teaspoon
• an 8-ounce block of good quality extra-sharp cheddar cheese, grated↗8 8

Step-by-step instructions

1. 1

   Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.

2. 2

   Build your roux: Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.

3. 3

   Add broccoli: When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.

4. 4

   Add cheese: Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!