Cheddar Broccoli Soup

Instructions:
Sauté the Onion:

In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until softened and translucent, about 3-4 minutes.

Make the Roux:

Sprinkle the flour over the sautéed onion and whisk continuously for 1-2 minutes, until the flour is golden and cooked.

Add Liquids:

Gradually whisk in the heavy cream and chicken broth, making sure to remove any lumps.
Bring the mixture to a gentle simmer, stirring frequently.

Cook the Vegetables:

Add the broccoli florets and julienned carrots to the pot.
Cover and simmer for 15-20 minutes, or until the vegetables are tender.

Blend (Optional):

For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli and carrots for texture. Skip this step if you prefer a chunky soup.

Add the Cheese:

Reduce the heat to low. Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and incorporated.
Avoid overheating after adding the cheese to prevent curdling.

Season:

Taste the soup and season with salt and pepper to your liking.

Serve:

Ladle the soup into bowls and serve hot with crusty bread, crackers, or a side salad.

Tips:

Cheese Selection: Use freshly shredded cheese for the best melting consistency, as pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
Vegetarian Option: Substitute chicken broth with vegetable broth.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently over low heat to prevent the cheese from separating.

Enjoy your delicious homemade Cheddar Broccoli Soup!