Ingredients
Method
Sauté Aromatics & Make Roux
- Melt butter & cook onion: In a large Dutch oven or heavy-bottomed stockpot, melt 4 tablespoons of unsalted butter over medium heat. Add finely diced yellow onion and sauté for 4 to 5 minutes until translucent and fragrant.
- Add garlic: Stir in minced garlic and cook for 1 minute until highly aromatic.
- Whisk flour roux: Sprinkle 1/4 cup of all-purpose flour over the melted butter and onion. Whisk continuously for 1 to 2 minutes to cook out the raw flour flavor without browning.
Simmer Broth & Tenderize Vegetables
- Pour liquids: Gradually pour in chicken bone broth while whisking vigorously to prevent lumps. Slowly pour in half-and-half, whisking constantly until smooth and incorporated.
- Add vegetables & spices: Stir in chopped broccoli florets, matchstick carrots, nutmeg, smoked paprika, Dijon mustard, salt, and black pepper.
- Simmer to tender: Bring soup to a gentle simmer over medium heat (do not let it boil vigorously). Reduce heat to low, cover partially, and simmer for 15 to 18 minutes until broccoli florets and carrots are fork-tender.
Melt Cheese & Serve
- Optional texture adjustment: For a thicker, creamier soup, use an immersion blender to pulse 3 to 4 times (or mash with a potato masher), leaving plenty of bite-sized broccoli chunks.
- Turn OFF heat & melt cheese: Turn the stovetop heat completely OFF. Sprinkle in freshly shredded sharp cheddar and Parmesan cheese one handful at a time, stirring gently in one direction until completely melted, glossy, and velvety.
- Ladle & serve: Taste and adjust salt and pepper if needed. Ladle steaming hot soup into warmed bowls or hollowed sourdough bread bowls. Garnish with extra cheddar, fresh parsley, and crusty toasted baguette slices.