Tender broccoli florets and sweet shredded carrots simmer in a velvety, cheddar-loaded base until every spoonful is thick, creamy, and studded with vegetables. A touch of dry mustard and smoked paprika keeps the flavor rounded and a little smoky, while sharp cheddar melted in handful by handful gives the soup that classic, cling-to-the-spoon richness. It's the kind of soup that comes together in one pot and tastes like it took far more effort than it did. Ladled into bowls hot, it's cozy, deeply savory, and a great pick for a gluten free dinner rotation when you want something warm and comforting without any fuss.
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Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Sprinkle the flour over the onion and garlic and stir continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty — this cooks out the raw flour taste.
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