Sweet carrots and tender broccoli florets simmer together in a savory, thickened broth until everything turns soft and spoon-ready, with garlic and a touch of smoked paprika and dry mustard building real depth in the background. Sharp cheddar melts in by the handful, turning the whole pot glossy and rich, while a swirl of cream rounds out the texture into something properly velvety. Cornstarch does the thickening work here, so the base stays smooth and clings nicely to every bite of broccoli. It's a cozy, ladle-into-a-bowl kind of soup, the sort you want on a cold night with a hunk of bread on the side. Best of all, this comforting classic fits neatly into a vegetarian kitchen without losing any of its cheesy, satisfying character.
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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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