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Description
A creamy and flavorful soup with a spicy kick, featuring tender broccoli and sharp cheddar cheese.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half or milk
- 2 cups chicken or vegetable broth
- 1 pound fresh broccoli florets, chopped into small pieces
- 1 cup shredded carrots
- 8 ounces extra-sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and diced jalapeño and cook until softened, about 5-6 minutes.
- Stir in the minced garlic and cook for one minute more until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for one minute.
- Gradually whisk in the half-and-half and then the broth, stirring constantly until the mixture is smooth.
- Add the broccoli florets and shredded carrots.
- Bring the soup to a gentle simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the broccoli is very tender.
- Reduce the heat to low.
- Use an immersion blender to blend the soup to your preferred consistency, either smooth or with some texture remaining.
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth.
- Stir in the salt, black pepper, and smoked paprika.
- Taste and adjust seasonings if necessary.
- Serve hot.
Notes
- For a milder soup, remove all seeds and membranes from the jalapeño before dicing.
- For a thicker soup, use less broth or add more flour (ensure it’s cooked thoroughly).
- You can substitute heavy cream for half-and-half for an even richer soup.
- Garnish with extra shredded cheddar cheese or croutons if desired.