This cozy, spoon-coating soup starts with garlic-infused oil, sweet scallion greens, and diced carrots sautéed until fragrant, then built into a golden, nutty-smelling base with butter and flour whisked into a smooth roux. Milk stirred in creates a rich, velvety texture that thickens beautifully as it simmers with tender broccoli florets, a pinch of dry mustard, and smoky paprika. A quick pulse with an immersion blender keeps plenty of hearty broccoli and carrot pieces intact, so every spoonful has real texture alongside that silky finish. Handfuls of sharp, freshly grated cheddar melt in at the end, turning the soup deeply savory and irresistibly creamy without ever needing to boil. Finished with a scatter of fresh scallions on top, it's a comforting bowl that fits neatly into a vegetarian rotation any night of the week.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced scallion green tops and diced carrots and cook, stirring occasionally, until the carrots are slightly softened and the scallions are fragrant, about 5 minutes.
Add the butter to the pot and let it melt completely. Sprinkle in the gluten free flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty.
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