A rich and creamy broccoli cheddar soup with a hint of smoked paprika, perfect for a cozy meal.
Steam the broccoli until tender, about 6 minutes.
Steaming preserves the vibrant green color of the broccoli.
Chop the steamed broccoli into small pieces.
Chopping the broccoli finely ensures even distribution in the soup.
In a large saucepan, combine the chicken broth, milk, and half-and-half, and heat gently.
Heating the liquids gently prevents curdling.
Gradually whisk in the flour to the liquid mixture until smooth.
Whisk continuously to avoid lumps.
Cook the mixture over medium heat until it starts to thicken.
Stirring constantly prevents the mixture from sticking to the pan.
Add the chopped broccoli and smoked paprika to the thickened mixture.
Smoked paprika adds a subtle depth of flavor.
Reduce the heat to low and cook for another 5 minutes.
Simmering allows the flavors to meld together.
Stir in the cheddar cheese until fully melted.
Adding the cheese at the end prevents it from becoming grainy.
Serve the soup hot, garnished with crispy bacon.
Crispy bacon adds a delightful crunch to the soup.
