Start by finely dicing the onion and slicing the celery. Then, chop the broccoli into small florets. The smaller they are, the faster they will cook and become tender in the soup. Julienne the carrots to maintain a soft texture after simmering. Each element contributes to the overall flavor and texture, so don’t rush this step!

In a large pot, melt one tablespoon of unsalted butter over medium heat. Once it’s bubbling, add the onion and celery. Sauté them for about 4-5 minutes, stirring occasionally, until softened and fragrant. The key here is to get the onions translucent without browning them too much. This forms the flavor base of your soup.

Add under the pot the melted butter along with a quarter cup of flour. Stir continuously for about 2 minutes until the mixture turns golden. This roux thickens your soup, so pay attention to achieving a smooth consistency without any lumps appearing.

Gradually whisk in the whole milk, followed by the chicken broth. Keep stirring until everything is combined and looks creamy. Bring this mixture to a gentle simmer over medium heat, allowing it to thicken.

Once the base is ready, introduce the chopped broccoli and julienned carrots. Let the soup simmer for about 10-12 minutes, or until the vegetables are tender. You’ll know it’s done when the broccoli takes on a vibrant green color.

This is the fun part! Gradually add the shredded aged cheddar cheese while stirring until it melts seamlessly into the soup. The cheese adds richness that takes the flavor to the next level. Season with smoked paprika, garlic powder, salt, and pepper.

For a smoother texture, you can use an immersion blender and puree the soup until your desired consistency is reached. Don’t overdo it unless you're going for that velvety, silky feel.

Ladle yourself a bowl and garnish with additional cheddar cheese or a sprinkle of fresh herbs if desired. Pair it with that crusty bread, and just like that—dinner is served!