First things first, wash and chop the broccoli into bite-sized pieces. I find it helpful to have everything prepped before cooking. Finely dice the onion and garlic, and julienne or dice the carrot. This makes stir-frying a breeze!

In a large pot, melt the butter over medium heat. Once bubbly, add the onion. Sauté for about 5 minutes or until it’s soft and translucent. Toss in the garlic and cooked for an additional minute. Your kitchen will start smelling delightful now. Add in the carrots next and mix them well with the onion and garlic; cook for about 3–4 minutes.

Sprinkle the flour over your sautéed mixture and stir continuously for about 1 minute. This step is crucial. It forms a roux that will help thicken your soup.

Gradually whisk in the vegetable stock and milk, ensuring there are no lumps. It will start to get creamy already; now sprinkle in the smoked paprika, Dijon mustard, and sea salt. Bring the mixture to a gentle boil while frequently stirring.

Once bubbling, it’s time to add your broccoli florets. Lower the heat to a simmer and let it cook for 15–20 minutes or until the broccoli is tender but still vibrant green.

Remove the pot from heat. Stir in the shredded cheddar cheese bit by bit, allowing it to melt thoroughly into the soup. The warmth of the soup does this beautifully. Add the freshly cracked black pepper and lemon juice, adjusting to taste.

At this stage, you can choose to blend the soup, but I prefer a bit of texture. If you do want it smoother, simply use an immersion blender or transfer some of the soup to a blender. Either way, it will be creamy and delicious.

Ladle the Broccoli Cheese Soup into bowls and top with herb-infused croutons. If you’re feeling fancy, add a sprinkle of additional cheese on top for good measure. Enjoy with friends or keep it all to yourself—no judgments here!