# What 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 - 2 1/2 cups sharp cheddar cheese, shredded
→ Broth & Seasoning
10 - 4 cups low-sodium vegetable broth
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 3/4 teaspoon kosher salt, plus more to taste
14 - 1/4 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)
# Steps to Follow:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
02 - Sprinkle all-purpose flour over the sautéed vegetables and stir thoroughly to coat. Cook for 2 minutes to eliminate the raw flour taste.
03 - Gradually whisk in the vegetable broth, ensuring the mixture is smooth without lumps.
04 - Add broccoli florets, smoked paprika, kosher salt, black pepper, and optional nutmeg. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until broccoli is very tender.
05 - Use an immersion blender to puree the soup until mostly smooth, leaving some broccoli pieces for texture. Alternatively, blend half the soup and return it to the pot.
06 - Stir in whole milk and heavy cream. Warm gently without boiling, then gradually incorporate shredded cheddar cheese, stirring until fully melted and smooth. Adjust seasoning as needed.
07 - Ladle soup into bowls and generously top each serving with chili crunch and a sprinkle of fresh chives if desired.
