Ingredients

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup all-purpose flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
Salt and ground black pepper to taste

Instructions

1. Sauté the Onion: In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent—about 5-7 minutes, stirring frequently.
2. Make the Roux: Stir in the melted butter and flour. Whisk constantly to combine, cooking for 3-4 minutes until the mixture thickens and becomes lightly golden.
3. Add the Liquids: Gradually whisk in the milk and chicken stock, ensuring the flour mixture dissolves completely. Bring the soup to a gentle boil while whisking continuously.
4. Cook the Vegetables: Once the soup is simmering, add the broccoli florets, matchstick carrots, and sliced celery. Lower the heat to medium-low and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
5. Add the Cheese: Stir in the shredded cheddar cheese in batches, making sure each addition melts smoothly. Season with salt and pepper to taste.
6. Serve Warm: Ladle the soup into bowls and serve immediately. For extra coziness, try serving in a bread bowl!