Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 large Carrots, grated
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dry Mustard Powder
  • 1/4 cup All-Purpose Flour
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 2 cups Half-and-Half
  • 3/4 cup Long-Grain White Rice, uncooked and rinsed
  • 1 lb Fresh Broccoli, cut into bite-sized florets
  • 3 cups Extra Sharp Cheddar Cheese, freshly shredded
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the onion and grated carrots and sauté for 6-8 minutes until softened.
  2. Stir in the garlic, paprika, and mustard powder, cooking for 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in all 4 cups of broth, followed by the 2 cups of half and half, whisking vigorously to ensure no lumps form. Wait for the first bubbles to appear.
  4. Add the rinsed long-grain rice to the pot. Bring the mixture to a gentle simmer, cover, and cook for 15-18 minutes, or until the rice is nearly tender.
  5. Stir in the broccoli florets. Cover and continue to simmer for 5-8 minutes until the broccoli is tender and the soup has thickened.
  6. Remove the pot from the heat. Gradually fold in the shredded extra sharp cheddar cheese, stirring until the cheese is completely melted and the soup is velvety.
  7. Season with salt and pepper to taste.