# What You Need:
→ Vegetables
01 - 5 cups broccoli florets (about 1 lb 2 oz)
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, shredded
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 4 cups vegetable broth
11 - 1 teaspoon fine salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
# How To Make It:
01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots and sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes.
02 - Add the minced garlic and cook for 1 minute, stirring constantly to prevent browning and to release the garlic’s aroma.
03 - Sprinkle the all-purpose flour evenly over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux.
04 - Gradually whisk in the vegetable broth, ensuring the mixture is smooth and lump-free. Add the whole milk and heavy cream and continue to whisk until homogenous.
05 - Add the broccoli florets, raise heat to bring the liquid to a gentle simmer, then reduce to medium-low and cook uncovered until the broccoli is tender when pierced with a fork, about 15–18 minutes.
06 - Remove the pot from heat and purée the soup to the desired consistency using an immersion blender, or blend in batches in a countertop blender. Leave some small broccoli pieces if you prefer a bit of texture.
07 - Return the pot to low heat. Gradually stir in the shredded cheddar a handful at a time, stirring until each addition is fully melted and smooth before adding more to prevent graininess.
08 - Season with salt, black pepper, and nutmeg if using. Taste and adjust seasoning as needed, keeping heat low to avoid separating the dairy.
09 - Ladle the soup into bowls and garnish as desired with extra shredded cheddar or croutons. Serve hot.
