Velvety Cheddar Broccoli Bisque

Ingredients (Serves 4-6)

For the Soup:

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups whole milk (or half & half for extra creaminess)
• 3 cups fresh broccoli florets, chopped
• 1 large carrot, shredded
• ½ tsp smoked paprika (optional, for depth)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese, grated

For Garnish (Optional):

• Extra shredded cheddar
• Crumbled bacon
• Chopped green onions
• Toasted bread or croutons

Instructions

1. Sauté Aromatics:
   • In a large pot, melt butter over medium heat.
   • Add diced onion and cook until soft, about 3 minutes.
   • Stir in garlic and cook for another 30 seconds.
2. Make the Roux:
   • Sprinkle in the flour and whisk continuously for 1-2 minutes to remove the raw taste.
3. Add Liquids & Vegetables:
   • Slowly pour in the broth while stirring to prevent lumps.
   • Add milk, chopped broccoli, shredded carrots, paprika, salt, and black pepper.
   • Bring to a simmer and cook for 15 minutes until broccoli is tender.
4. Blend for Smoothness (Optional):
   • For a creamy texture, use an immersion blender to blend part of the soup, leaving some broccoli chunks for texture.
5. Add Cheese & Finish:
   • Reduce heat to low and stir in shredded cheddar and Parmesan until melted.
   • Adjust seasoning if needed.
6. Serve & Enjoy:
   • Ladle into bowls and top with extra cheddar, crumbled bacon, or croutons.