Ingredients:

  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 medium carrots, grated
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry mustard powder
  • 1 lb fresh broccoli florets, chopped small
  • 6 oz wide egg noodles
  • 8 oz extra sharp cheddar cheese, freshly shredded
  • Salt and black pepper to taste

Instructions:

  1. Melt the 4 tbsp unsalted butter in your pot over medium heat. Once it begins to sizzle, add the finely diced yellow onion and grated carrots. Sauté for about 5 minutes until the onions are translucent and fragrant.
  2. Stir in the 3 cloves minced garlic, 1/2 tsp smoked paprika, and 1/2 tsp dry mustard powder. Cook for 1 minute until the spices smell toasted. Sprinkle in the 1/4 cup all-purpose flour and whisk constantly for 2 minutes until the flour turns a light golden brown.
  3. Slowly pour in the 4 cups low sodium broth, one cup at a time, whisking vigorously after each addition until the liquid is smooth and no lumps remain. Bring the mixture to a gentle simmer over medium high heat.
  4. Add the 6 oz wide egg noodles and the 1 lb small broccoli florets to the pot. Reduce heat to medium low and simmer for 8 to 10 minutes until the noodles are tender and the broccoli is vibrant green.
  5. Reduce the heat to low. Stir in the 1 cup heavy cream. Gradually add the 8 oz shredded cheddar cheese one handful at a time, stirring constantly until the cheese is completely melted and the soup is velvety.
  6. Taste the soup and add salt and black pepper as needed. Remove from heat immediately to prevent the cheese from separating. Serve in warm bowls for the ultimate comfort experience.