# Ingredient List:
→ Vegetables
01 - 1 large head broccoli (about 1 lb 2 oz), cut into florets
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, shredded
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 4 cups vegetable broth
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
# How-To Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until the vegetables are softened, about 4 to 5 minutes.
02 - Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
03 - Sprinkle the flour over the softened vegetables and stir continuously for 1 to 2 minutes to cook the raw flour taste and form a light roux.
04 - Gradually whisk in the vegetable broth to prevent lumps, then stir in the whole milk and heavy cream until the mixture is smooth.
05 - Add the broccoli florets and bring the mixture to a gentle simmer. Cook uncovered until the broccoli is tender, about 15 to 18 minutes.
06 - Using an immersion blender, purée the soup until mostly smooth, leaving some small broccoli pieces for texture. Alternatively, blend in batches in a countertop blender and return to the pot.
07 - Reduce heat to low and gradually add the shredded cheddar, stirring constantly until the cheese is fully melted and the soup is smooth. Avoid boiling after adding cheese to prevent separation.
08 - Season with salt, black pepper, and nutmeg if using. Taste and adjust seasoning as needed. Keep warm on the lowest heat for a few minutes before serving.
09 - Ladle hot into bowls and garnish as desired with extra shredded cheddar, croutons, or a sprinkle of black pepper. Serve with crusty bread or a green salad.
