# What You Need:
→ Vegetables
01 - Broccoli, 1 large head (about 1.1 lb), cut into florets
02 - Yellow onion, 1 medium, finely chopped
03 - Carrots, 2 medium, peeled and diced
04 - Garlic, 2 cloves, minced
→ Dairy
05 - Unsalted butter, 3 tablespoons
06 - Whole milk, 2 cups
07 - Heavy cream, 1 cup
08 - Sharp cheddar cheese, 2 cups, shredded
→ Pantry
09 - All-purpose flour, 3 tablespoons
10 - Vegetable broth, 4 cups
11 - Salt, 1 teaspoon (adjust to taste)
12 - Freshly ground black pepper, 1/2 teaspoon
13 - Ground nutmeg, 1/4 teaspoon (optional)
# How-To:
01 - Melt butter in a large pot over medium heat. Add the chopped onion and diced carrots and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
03 - Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste and form a light roux.
04 - Gradually whisk in the vegetable broth to prevent lumps, then add the whole milk and heavy cream, whisking until smooth.
05 - Add the broccoli florets, bring the mixture to a gentle simmer, and cook uncovered for 15–18 minutes until the broccoli is tender when pierced with a fork.
06 - Using an immersion blender or in batches with a countertop blender, purée the soup until mostly smooth, leaving some small broccoli pieces for texture if preferred.
07 - Reduce heat to low. Add the shredded cheddar gradually, stirring constantly until fully melted and incorporated; avoid boiling after cheese is added to prevent separation.
08 - Season with salt, black pepper, and nutmeg if using. Taste and adjust seasoning. Keep warm until serving.
09 - Ladle into bowls and garnish with extra cheddar or croutons as desired. Serve immediately.
