Directions
- 1Melt butter in a large pot over medium heat.
- 2Add diced onion and sauté until soft and translucent (5-7 minutes).
- 3Add minced garlic, smoked paprika, garlic powder, and cayenne pepper; cook for 30 seconds until fragrant.
- 4Add flour and cook, stirring frequently, until lightly golden (1-2 minutes).
- 5Stir in vegetable or chicken stock and half-and-half. Bring to a gentle boil, then reduce heat to medium-low.
- 6Add chopped broccoli and shredded carrots. Partially cover and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
- 7Remove from heat and stir in shredded cheddar cheese, a handful at a time.
- 8Season with salt and pepper to taste.
- 9Serve with crusty bread for dipping.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium, diced onion
- 2 cloves, minced garlic
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 pinch cayenne pepper
- 0.25 cup all-purpose flour
- 2 cups vegetable or chicken stock
- 2 cups half-and-half
- 1 medium head, chopped broccoli
- 2 medium or 3 small, shredded carrots
- 8 ounces, shredded sharp cheddar cheese
- 1 to taste kosher salt
- 1 to taste black pepper
Equipment
knifecutting boardbox graterlarge potspoon
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