Heat a soup pot on medium-high heat. Melt the butter in the pot, add diced onion and saute for 2 minutes until lightly browned and aromatic. Add all-purpose flour, cook and stir for 1 to 2 minutes.
Whisk in heavy cream and chicken broth. Constantly stir the soup with a wooden spoon to avoid the flour sticking to the bottom.
Add broccoli and carrots, and bring the soup to a simmer. Continue cooking the soup over low heat for 15 to 20 minutes until the broccoli and carrots are softened and cooked through.
Season the soup with salt and ground black pepper. Blend half of the soup until smooth, then pour it back into the rest. Add cheddar cheese and keep stirring until it melts.
Serve immediately with more cheddar cheese and paprika on top if desired.
Notes
Tips:
Keep stirring the flour, so it won’t burn or stick to the bottom.
Constantly stir the soup while adding heavy cream and chicken stock, to keep it lump-free.
You may either enjoy the soup with small chunks or smooth it out with a blender or a food processor.
Serve the soup with paprika sprinkled on top to give the soup a spicy kick.
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