Ingredients:

  • 1/4 cup (57g) Unsalted butter
  • 1/2 medium Yellow onion, finely diced
  • 1/4 cup (32g) All-purpose flour
  • 2 cups (475ml) Half-and-half
  • 2 cups (475ml) Low-sodium chicken stock
  • 3 cups (350g) Fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup (110g) Matchstick carrots
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Dry mustard powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 8 oz (225g) Sharp cheddar cheese, freshly grated
  • 1/4 tsp Smoked paprika

Instructions:

  1. Melt the butter in a heavy-bottomed Dutch oven over medium heat. Add the diced onions and sauté for 3–5 minutes until translucent and soft, ensuring they do not brown.
  2. Sprinkle the flour over the sautéed onions. Whisk constantly for 1–2 minutes to cook out the raw flour taste until it smells slightly nutty.
  3. Slowly pour in the chicken stock and half-and-half while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
  4. Bring the liquid to a gentle simmer. Stir in the chopped broccoli, matchstick carrots, nutmeg, dry mustard, salt, and pepper.
  5. Reduce heat to low and simmer for 15-20 minutes until the broccoli and carrots are tender when pierced with a fork.
  6. Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar cheese one handful at a time until completely melted and smooth. Stir in smoked paprika if using.