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A velvety American soup with tender broccoli, sweet onion, and sharp cheddar folded into a lightly thickened milk base. A small amount of mustard and smoked paprika gives the familiar classic extra depth without overpowering the vegetables.
Imagen generada por IA
Imagen generada por IA
Sweating the aromatics before simmering builds a sweet base, while a restrained flour roux gives the soup body without making it heavy. Sharp cheddar, mustard, and paprika balance the broccoli's earthy flavor.
Refrigerate cooled soup in an airtight container for up to 4 days. For longer storage, freeze before adding the cheddar and cream, then add them while reheating for the best texture.
Reheat gently in a saucepan over medium-low heat, stirring frequently, until steaming hot; do not boil. Add a splash of milk if the soup has thickened.
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