Creamy, slightly sweet, smooth veggie base

🕒 Time

40–45 minutes

🍽 Serves

4

🧾 Ingredients

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Blended Mirepoix Base

¾ small onion, rough chopped

¾ medium carrot, rough chopped

¾ celery stalk, rough chopped

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Soup

8 oz chicken apple sausage, sliced into rounds

2 tbsp butter

2 cloves garlic, minced (optional)

2 tbsp all-purpose flour

2 cups chicken broth

1½ cups milk (whole preferred)

½ cup heavy cream (optional)

1½ cups shredded sharp cheddar cheese

¾ cup shredded Monterey Jack (or mozzarella)

¾ tsp Dijon mustard (or ⅓ tsp mustard powder)

⅓–½ tsp smoked paprika

Salt & black pepper, to taste

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Add-ins

1 cup small pasta (elbow, shells, or ditalini)

1–1¼ cups baby broccoli, finely chopped

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🔪 Prep

1. Pulse the mirepoix:

   Blend onion, carrot, and celery until very finely minced (soft paste, not liquid).

2. Optional pasta step:

   Cook separately for better texture control, or cook directly in the soup.

   🍳 Instructions

3. Brown the sausage

   Cook sausage in a large pot over medium heat until browned. Remove and set aside.

4. Cook the blended mirepoix

   Melt butter in the same pot. Add mirepoix + pinch of salt.

   Cook 8–12 minutes, stirring, until thick and slightly jammy.

5. Add garlic (optional)

   Cook 1 minute.

6. Make the roux

   Stir in flour and cook 1–2 minutes.

7. Build the base

   Slowly whisk in broth, then milk (and cream if using).

   Simmer 5–7 minutes until slightly thickened.

8. Cook pasta (if not pre-cooked)

   Add and simmer until just tender.

9. Add broccoli

   Stir in and cook 3–5 minutes until tender-crisp.

10. Add cheese

    Lower heat. Stir in cheese gradually until smooth.

    Add Dijon and smoked paprika.

11. Finish

Return sausage. Taste and adjust seasoning.

✨ Notes & Tips

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Extra smooth option: Blend the soup base before adding pasta

Sweeter balance (recommended): Add 1 tsp brown sugar if desired

Texture control: Add milk/broth to loosen when reheating

Storage: Keeps 3 days refrigerated

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