# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 500 g), 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 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
# Directions:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and carrots and sauté for 4–5 minutes until softened.
02 - Add the garlic and cook for another 1 minute, stirring frequently.
03 - Sprinkle the flour over the vegetables, stirring constantly for 1–2 minutes to form a roux.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain, then add the milk and heavy cream.
05 - Stir in the broccoli florets and bring the mixture to a gentle simmer. Cook uncovered for about 15–18 minutes, or until the broccoli is tender.
06 - Using an immersion blender (or working in batches with a countertop blender), blend the soup until mostly smooth, leaving some small broccoli pieces for texture if desired.
07 - Reduce heat to low. Gradually add the shredded cheddar cheese, stirring until melted and fully incorporated.
08 - Season with salt, pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
09 - Serve hot, topped with extra cheddar or croutons if desired.
