My favorite recipe so far this fall

Ingredients

• 1 tablespoon Olive Oil (for sautéing)
• 4 tablespoons Unsalted Butter (2 tbsp for soup, 2 tbsp for garlic butter)
• 1 medium Yellow Onion (about 150 g, diced)
• 3 cloves Garlic (minced; extra 1 clove for garlic butter)
• 1 teaspoon Salt (plus to taste)
• ½ teaspoon Black Pepper (plus to taste)
• 2 tablespoons All-Purpose Flour (for thickening)
• 4 cups Chicken or Vegetable Broth (low‑sodium preferred)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 cups Sharp Cheddar Cheese (shredded)
• 2 cups Broccoli Florets (about 150 g, cut into bite‑size pieces)
• 1 cup Carrots (shredded)
• ¼ teaspoon Paprika (smoked or sweet)
• 1 small Baguette (about 250 g, sliced lengthwise)

Instructions

1. Prep Vegetables and Garlic Butter

   Dice the onion, mince 3 garlic cloves, shred the carrots, cut broccoli into florets, and mix the remaining minced garlic with 2 Tbsp softened butter; set aside.

   Time: PT5M

2. Sauté Aromatics

   Heat the large pot over medium heat, add 1 Tbsp olive oil and 2 Tbsp butter. Once melted, add the diced onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Create the Roux

   Season the softened onion‑garlic mixture with 1 tsp salt and ½ tsp pepper, then sprinkle the 2 Tbsp flour over it. Stir continuously for 1‑2 minutes until the flour is fully incorporated and the mixture turns a light golden color.

   Time: PT2M

   Temperature: Medium heat

4. Add Liquids and Cheese

   Gradually whisk in the 4 cups broth followed by the 1 cup heavy cream. Bring to a gentle simmer, then add the 2 cups shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup is smooth.

   Time: PT5M

   Temperature: Simmer

5. Incorporate Vegetables and Simmer

   Add the broccoli florets and shredded carrots to the soup. Sprinkle the ¼ tsp paprika, then season with an additional pinch of salt and pepper to taste. Reduce heat and let the soup simmer for 8‑10 minutes, or until the vegetables are tender.

   Time: PT10M

   Temperature: Low simmer

6. Toast Garlic‑Butter Baguette

   Preheat the oven to 375°F (190°C). Slice the baguette lengthwise, spread the prepared garlic‑butter mixture evenly on each half, and place on a baking sheet. Toast for 5‑6 minutes, or until golden and crisp.

   Time: PT5M

   Temperature: 375°F

7. Serve

   Ladle the hot soup into bowls, garnish with a drizzle of cream or extra cheese if desired, and serve with the toasted garlic‑butter baguette on the side.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: salted butter, margarine
• Instead of Yellow Onion: shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Chicken or Vegetable Broth: water with bouillon cube
• Instead of Heavy Cream: half‑and‑half, whole milk
• Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
• Instead of Broccoli Florets: cauliflower
• Instead of Carrots: parsnip
• Instead of Paprika: smoked chili powder
• Instead of Baguette: French bread, ciabatta

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Box Grater
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Oven or Toaster Oven

Critical Steps — Do Not Skip

• Create the roux with flour to avoid lumps
• Melt cheddar cheese fully for a smooth texture
• Simmer vegetables until tender but not overcooked
• Toast the baguette until golden for crunch

Chef Tips from the Video

• Use a sharp cheddar for the best melt and flavor
• Warm the broth before adding to keep the soup silky
• Toast the baguette under the broiler for extra crunch

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 3 days; reheat gently over low heat, adding a splash of broth if it thickens.

Freezer: Freeze soup in freezer‑safe bags for up to 2 months; thaw overnight in fridge and reheat.

Room temperature: Do not leave soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Soup can be made a day ahead; store refrigerated and reheat gently
• Garlic‑butter can be prepared up to 24 hours in advance and kept refrigerated

Frequently Asked Questions