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Broccoli Cheese Soup
Ingredients
  • 1 tablespoon + 4 tablespoons unsalted butter, divided
  • 1 small or medium sweet yellow onion, diced small
  • ¼ C chopped celery
  • 1 clove garlic, peeled and minced finely
  • ¼ cup all-purpose flour
  • 2 cups low-sodium vegetable or chicken stock
  • 2 cups half-and-half* see notes
  • 2 to 3 cups broccoli florets, diced into bite-size pieces and cooked (could also use frozen, cooked)
  • 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch, cooked
  • ¾ teaspoon salt, or to taste
  • ¾ teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon smoked paprika or regular paprika, optional and to taste
  • pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
  • 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing
Note: Ingredients may have been altered from the original.
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