This cozy pot of soup builds a deeply savory base with softened onion, carrots, and garlic, then leans on chicken broth and a cornstarch slurry to create that classic thick, spoon-coating texture. Broccoli florets simmer right in the pot until fork-tender, soaking up warm notes of dry mustard and smoked paprika along the way. Every bowl comes out rich, cheesy, and satisfying, with that signature sharp cheddar flavor running through every spoonful. It's the kind of comforting, cold-weather meal that feels indulgent without any fuss, and it fits neatly into a lactose free kitchen. Serve it with a good crusty bread on the side for dipping and you've got a complete, cozy dinner.
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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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