Ingredients
Equipment
Method
- Add 1 Tbsp butter to a dutch oven and heat over medium heat. Add the chopped onion and saute until the onions are soft and translucent, about 2 to 3 minutes.
- Add 1/4 cup butter to the dutch oven, keeping the heat at medium. When the butter melts, add the flour and whisk together. Cook this mixture for about 1 minute, whisking often.
- Slowly pour in about one cup of chicken broth while whisking continuously. Continue adding the remaining chicken broth and the half and half, pouring slowly and whisking as you pour.
- Let the broth and half and half mixture cook for one or two minutes, whisking often, to ensure no flour lumps remain.
- Add the broccoli and carrots and stir to combine. Add the paprika, garlic powder, dry mustard, salt, and pepper, then stir again.
- Reduce the heat to low or medium-low and simmer for about 10 to 15 minutes, or until the soup is thickened and the broccoli and carrots are fork tender. If the soup becomes too thick, add a splash of chicken broth or half and half to thin it.
- Blend the soup until you reach your desired texture, using either an immersion blender or by transferring the soup to a traditional blender.
- Add the grated cheddar cheese one handful at a time, stirring until the cheese melts into the soup after each addition. Taste the soup and add more salt and pepper if needed.
- Serve the soup hot with additional black pepper and shredded cheese on top if you want more topping.
Notes
For slow cooker instructions: Omit the initial butter. Add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker. Whisk the flour and chicken broth together until smooth, then add to the slow cooker and stir. Cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. About 30 minutes before serving, add the half and half and cheese, stirring well. Cover and cook until the cheese melts. Blend to your preferred texture and serve.
For Instant Pot instructions: Press Saute and cook the butter and onion until soft. Add the additional butter and flour, then whisk. Cook for about 1 minute. Add the broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the pot. Pour in the chicken broth. Secure the lid and move the valve to the sealing position. Set to Manual/Pressure cook on high for 8 minutes. Let the pressure release naturally, then stir in the half and half and cheese until the cheese melts. Blend to your preferred texture and serve.