# The Ingredients You'll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 4 cups)
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 garlic cloves, minced
05 - 1 celery stalk, diced
→ Dairy & Cheese
06 - 2 tablespoons unsalted butter
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2½ cups sharp cheddar cheese, shredded
→ Broth & Seasoning
10 - 4 cups low-sodium vegetable broth
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground black pepper
13 - ¾ teaspoon kosher salt, plus more to taste
14 - ¼ teaspoon ground nutmeg (optional)
→ Thickener
15 - 2 tablespoons all-purpose flour
→ Topping
16 - 4 tablespoons chili crunch (store-bought or homemade)
17 - 2 tablespoons fresh chives, finely sliced (optional)
# Step-by-Step Instructions:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery, cooking for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
02 - Sprinkle flour over the vegetables and stir thoroughly to coat. Cook for 2 minutes to eliminate raw flour taste.
03 - Gradually whisk in vegetable broth, ensuring a smooth mixture without lumps.
04 - Add broccoli, smoked paprika, kosher salt, black pepper, and nutmeg. Bring to a gentle simmer. Cover and cook for 12 to 15 minutes until broccoli is tender.
05 - Using an immersion blender, blend soup until mostly smooth, leaving some broccoli pieces for texture. Alternatively, blend half then return to pot.
06 - Stir in whole milk and heavy cream. Warm gently without boiling. Gradually add shredded cheddar, stirring until fully melted and smooth. Adjust seasoning as needed.
07 - Ladle soup into bowls and top each serving with chili crunch and optional fresh chives.
