1/4 cup unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1/4 cup (30 g) all-purpose flour

16 oz vegetable or chicken broth

16 oz whole milk

1/2 tsp salt

1/2 tsp paprika

1/4 tsp black pepper

1 large head broccoli, chopped into florets

1 large carrot, grated

8 oz (226 g) smoked gouda, freshly grated

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In a large saucepan over medium heat, melt the butter. Add onion and cook for about 4 minutes until softened and slightly golden.
Add garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour, stirring to form a paste. Cook for 1 minute to remove raw flour taste.
Slowly whisk in broth and milk until smooth. Add salt, paprika, and pepper.
Stir in broccoli and carrot. Bring to a simmer, cover, reduce heat to low, and cook for 10–12 minutes until vegetables are tender.
Remove from heat and gradually stir in shredded smoked gouda until melted and smooth.
Serve warm, topped with croutons or extra cheese if desired.

Swap smoked gouda with cheddar, Monterey Jack, or Gruyère for a different flavor.

For extra smokiness, add a pinch of smoked paprika.

Blend fully for a creamy texture or partially for some chunks.

Add bacon or ham for more richness.

Best enjoyed fresh — does not freeze well due to dairy separation.