Yum! This soup covers a lot of bases—it’s creamy, cheesy, and comforting. It also freezes well and tastes great the next day for lunch if you’re lucky enough to have leftovers.
» SERVES 6 «
1. In a medium saucepan over medium-high heat, cook carrot and onion in butter until onion is translucent, about 3–4 minutes. Add flour to the pan and whisk to incorporate butter into flour. Continue whisking until flour begins to turn golden.
2. Whisk as you add vegetable broth to the pan. Turn heat to low and cook 10 minutes.
3. At this point, you can purée the base of the soup in two batches while being careful not to overfill your blender; if you don’t mind the chunks of carrot and onion you can skip this step.
4. Add remaining ingredients except paprika to the pan and cook, stirring often, another 10 minutes or until broccoli is tender. Top with paprika before serving.