Ingredients:

  • 56g Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 large Carrots, grated
  • 3 cloves Garlic, minced
  • 30g All-Purpose Flour
  • 945ml Low-Sodium Chicken or Vegetable Broth
  • 3 cups Fresh Broccoli florets, chopped
  • 185g Long-Grain White Rice
  • 475ml Whole Milk
  • 1/2 tsp Dry Mustard
  • 1/2 tsp Smoked Paprika
  • 280g Extra Sharp Cheddar Cheese, freshly shredded
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Melt 56g unsalted butter in your pot over medium heat and add the diced onion and grated carrots. Cook for 5 minutes until the onions are translucent and fragrant. Stir in the 3 cloves of minced garlic and cook for 1 minute until you smell that sharp, savory aroma.
  2. Sprinkle 30g all purpose flour over the vegetables and whisk constantly for 1-2 minutes until the mixture turns a light golden color.
  3. Slowly pour in 945ml chicken broth while whisking vigorously to ensure no lumps form. Stir in 185g long grain white rice along with the dry mustard and smoked paprika. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is almost tender but still has a slight bite. Add the 3 cups of chopped broccoli florets to the pot. Cover and cook for another 5 minutes until the broccoli is vibrant green and tender.
  4. Stir in the 475ml whole milk and heat through for 2 minutes. Do not let it reach a rolling boil. Remove the pot from the heat and add the 280g shredded cheddar in three batches, stirring gently until the cheese is completely melted and the soup is glossy. Taste the soup and add the kosher salt and black pepper as needed.