Broccoli Cheddar Soup

Ingredients

• 1/4 cup unsalted butter, melted
• 1/2 white onion, diced
• 3 tablespoon sall-purpose flour
• 1 cup heavy cream
• 2 1/2 cup schicken broth
• 1/2 pound broccoli florets, cut into bite size
• 1 cup carrot, julienned
• 2 cup sshredded cheddar cheese
• salt, to taste
• ground black pepper, to taste
• paprika, optional

Instructions

1. Heat a soup pot over medium high heat. Melt the butter in the pot, then add the diced onion and sauté for 2 minutes until lightly browned and aromatic. Stir in the all purpose flour and cook for 1 to 2 minutes.
2. Whisk in the heavy cream and chicken broth. Stir the soup constantly with a wooden spoon to prevent the flour from sticking to the bottom.
3. Add the broccoli and carrots, then bring the soup to a simmer. Continue cooking over low heat for 15 to 20 minutes, until the broccoli and carrots are softened and cooked through.
4. Season the soup with salt and ground black pepper. Blend half of the soup until smooth, then return it to the pot. Add the cheddar cheese and stir until it melts.
5. Serve immediately, garnished with additional cheddar cheese and a sprinkle of paprika on top, if desired.