The Best Broccoli Cheddar Soup

Ingredients

• 3 yellow onions
• 3 lbs broccoli
• 6 carrots
• 12 Tbsp butter
• 12 Tbsp all-purpose flour
• 6 cups chicken broth
• 6 cups whole milk
• 1½ tsp smoked paprika
• ¾ tsp garlic powder
• ¾ tsp freshly cracked black pepper
• ⅜ tsp cayenne pepper
• 18 oz sharp cheddar, shredded

Directions

1. Dice the onion, chop the broccoli into very small pieces, and peel and slice the carrots.
2. Sauté the butter and onion in a large soup pot over medium heat until the onions are soft and translucent. Add the flour and sauté about 2 minutes more, until it coats the bottom of the pot and turns light golden brown.
3. Add the chicken broth and whisk to dissolve the flour off the bottom. Raise the heat to medium-high and bring to a simmer, stirring often — it will thicken to a gravy consistency.
4. Drop the heat back to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne. Bring back to a simmer.
5. Add the broccoli and carrots, return to a simmer, and cook, stirring often, about 15 minutes, until the carrots are tender.
6. Turn the heat to medium-low and stir in the cheddar one handful at a time until fully melted. Taste and add salt only if needed.