Cream of Broccoli Soup

Sauté the base. In a large pot over medium heat, melt the butter. Add the onion and cook 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 30 seconds, just until fragrant.

Make a quick roux. Sprinkle in the flour and stir constantly for 1 minute. You want it to coat the onions and smell a little toasty, not raw.

Add broth smoothly. Slowly pour in the broth while whisking or stirring, scraping up any bits on the bottom. Bring to a gentle simmer.

Cook the broccoli. Add broccoli florets and chopped stems (and carrot if using). Keep the simmer gentle and start checking at 8 to 10 minutes. You want the broccoli tender enough to blend easily. Total time is usually 10 to 15 minutes, depending on your pot and how big the pieces are.

Blend. Turn off the heat. Use an immersion blender to blend until smooth, or blend in batches in a countertop blender (fill only halfway, vent the lid, and be careful with hot liquid). If you like texture, blend most of it smooth and leave a few small pieces.

Finish with cream and brightness. Return pot to low heat. Stir in the cream, salt, pepper, smoked paprika (if using), and Dijon (if using). Warm gently 2 to 3 minutes. Remove from heat and add lemon juice to taste. Then taste again and adjust salt if needed, because lemon changes everything in a good way.

Taste and adjust like a pro. If it tastes flat, add salt. If it tastes heavy, add lemon. If it is too thick, add a splash of broth. If you want it extra cozy, add a handful of cheddar off heat.

Serve. Ladle into bowls and top with black pepper, a drizzle of olive oil, croutons, or shredded cheddar.