A comforting and creamy soup featuring broccoli and cheese, perfect for a cozy meal.
Melt the butter in a medium saucepan over medium heat.
Ensure the butter is fully melted before proceeding to avoid lumps in the roux.
Add the chopped onion and sauté until softened, about 3 minutes.
Stir frequently to prevent the onion from browning too much.
Sprinkle in the flour and cook, stirring constantly, until it forms a golden roux, about 2 minutes.
Cook the flour thoroughly to remove its raw taste.
Gradually whisk in the vegetable stock, ensuring no lumps remain, and bring to a simmer.
Add the stock slowly while whisking to maintain a smooth consistency.
Stir in the broccoli florets and cook until tender, about 10 minutes.
Cut the broccoli into small, even pieces for quicker cooking.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
Add the cheese gradually to prevent clumping.
Season with salt, pepper, and smoked paprika to taste.
Taste the soup before adding salt, as the cheese may already be salty.
Serve the soup hot, garnished with a sprinkle of paprika or shredded cheese if desired.
Serve with a side of crusty bread for a complete meal.
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