The Best Homemade Creamy Broccoli Cheddar Soup Recipe

In a small bowl, whisk together the kosher salt, paprika, pepper, and dry mustard; set aside. To a large Dutch oven or heavy-bottomed pan, add 2 Tablespoons of butter over medium heat.

As the butter melts, add the chopped onions, carrots, and seasoning mixture, and sauté, stirring often, until the onions are soft and translucent, about 5-7 minutes.

Next, add the remaining butter and melt it. When melted, add the all-purpose flour and whisk to combine. Cook the mixture for about 1 minute, whisking often.

Slowly pour in about a cup of chicken stock, whisking as you pour. You want to ensure there are no lumps. Continue pouring in the remaining chicken stock, then the half-and-half, slowly and whisking as you pour.

Cook for 2 minutes, whisking often to ensure no flour lumps remain.

Add in the broccoli florets and bring to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes, or until slightly thickened and the broccoli is fork-tender.

Remove from the heat, and once it stops boiling, slowly add the grated cheddar cheese, a handful at a time, stirring to melt it into the soup. Taste for seasoning. Serve. Store any remaining cooled soup, covered, in the fridge for up to 4 days.