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Cook
27m
Ingredients
Method
Turn cooking mode on
Step 1
Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
4 tbsp Butter
1 Onion
4 cloves Garlic
1 tsp Smoked paprika
1/2 tsp Garlic powder
1 pinch Cayenne pepper
Step 2
Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
1/4 cup All-purpose flour
Step 3
Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
2 cups Vegetable stock
2 cups Half and half
3 cups Broccoli florets and tender stems
2 Carrots
Step 4
Take the pot off the heat and slowly stir in the shredded cheese, one handful at a time, until fully melted. Taste and adjust the seasoning and salt as needed. Serve with my sourdough bread bowls topped with more cheddar cheese for the perfect cool-weather comfort meal.
For
4
M
I
4
tbsp
Butter
1
Onion, medium, diced
4
cloves
Garlic, minced
1
tsp
Smoked paprika
1/2
tsp
Garlic powder
1
pinch
Cayenne pepper
1/4
cup
All-purpose flour
2
cups
Vegetable stock, or chicken stock
2
cups
Half and half
3
cups
Broccoli florets and tender stems, chopped into small bite-sized pieces (or coarsely (not finely) processed if you don’t like broccoli chunks)
2
Carrots, medium, shredded
10
oz
Sharp cheddar cheese, shredded
Kosher salt, to taste
Black pepper, to taste
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Made it?
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Cook
27m
Ingredients
Method
Turn cooking mode on
Step 1
Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
4 tbsp Butter
1 Onion
4 cloves Garlic
1 tsp Smoked paprika
1/2 tsp Garlic powder
1 pinch Cayenne pepper
Step 2
Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
1/4 cup All-purpose flour
Step 3
Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
2 cups Vegetable stock
2 cups Half and half
3 cups Broccoli florets and tender stems
2 Carrots
Step 4
Take the pot off the heat and slowly stir in the shredded cheese, one handful at a time, until fully melted. Taste and adjust the seasoning and salt as needed. Serve with my sourdough bread bowls topped with more cheddar cheese for the perfect cool-weather comfort meal.
For
4
M
I
4
tbsp
Butter
1
Onion, medium, diced
4
cloves
Garlic, minced
1
tsp
Smoked paprika
1/2
tsp
Garlic powder
1
pinch
Cayenne pepper
1/4
cup
All-purpose flour
2
cups
Vegetable stock, or chicken stock
2
cups
Half and half
3
cups
Broccoli florets and tender stems, chopped into small bite-sized pieces (or coarsely (not finely) processed if you don’t like broccoli chunks)
2
Carrots, medium, shredded
10
oz
Sharp cheddar cheese, shredded
Kosher salt, to taste
Black pepper, to taste
Only visible to you
Made it?
Cancel
