Name: The Creamy Soup I’m Making on Repeat This Fall
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 4 tbsp salted butter, divided -; 1/2 cup chopped yellow onion (from 1 small (8-oz.) onion) -; 1/4 cup all-purpose flour -; 3 cups water -; 1 1/2 cups heavy cream -; 2 tbsp jarred chicken stock base (such as Better than Bouillon) -; 2 cups (6 oz) finely chopped broccoli florets (from 1 small crown broccoli) -; 1/2 cup carrot matchsticks (from 1 [10-oz.] bag) -; 6 oz pre-shredded sharp cheddar cheese (about 1 1/2 cups) -; 2 oz processed cheese, cubed (such as Velveeta) -; 2 tsp Dijon mustard -; 2 tsp hot sauce (such as Tabasco) -; 1 tsp paprika -; 1 tsp white pepper -; 3/4 tsp kosher salt -

Ingredients for - The Creamy Soup I’m Making on Repeat This Fall

1. 4 tbsp salted butter, divided

2. 1/2 cup chopped yellow onion (from 1 small (8-oz.) onion)

3. 1/4 cup all-purpose flour

4. 3 cups water

5. 1 1/2 cups heavy cream

6. 2 tbsp jarred chicken stock base (such as Better than Bouillon)

7. 2 cups (6 oz) finely chopped broccoli florets (from 1 small crown broccoli)

8. 1/2 cup carrot matchsticks (from 1 [10-oz.] bag)

9. 6 oz pre-shredded sharp cheddar cheese (about 1 1/2 cups)

10. 2 oz processed cheese, cubed (such as Velveeta)

11. 2 tsp Dijon mustard

12. 2 tsp hot sauce (such as Tabasco)

13. 1 tsp paprika

14. 1 tsp white pepper

15. 3/4 tsp kosher salt

How to cook deliciously - The Creamy Soup I’m Making on Repeat This Fall

1 . Stage

Make the base of the soup: Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes. Add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute. Add the flour and continue stirring until it bubbles and turns pale golden brown, about 1 minute. Gradually stir in the water and cream until smooth, followed by the stock base.

2 . Stage

Add the vegetables, cheese, and seasoning: Stir in the broccoli and carrots, and bring the soup to a gentle simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Turn the heat off and gradually stir in the cheddar cheese and processed cheese until fully melted, about 1 minute. Add the mustard, hot sauce, paprika, pepper, and salt. Stir well to combine. Serve warm. Love the recipe? Leave us stars and a comment below!