This cozy, cheese-forward soup builds its flavor the classic way: butter and onion softened until sweet, garlic bloomed until fragrant, and a quick flour roux that gets whisked into milk until silky smooth. Tender broccoli florets and shredded carrots simmer right in that base, soaking up warmth from dry mustard and smoked paprika, until everything is fork-tender and the color turns that irresistible deep green-gold. A finish of heavy cream and handfuls of freshly grated sharp cheddar, melted in slowly, gives the whole pot its signature velvety texture. It's the kind of soup that tastes like a splurge but comes together in one pot on a weeknight, and it's a great pick for a vegetarian dinner rotation. Serve it hot with something crusty for dipping and you've got comfort food done right.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
