# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lb), cut into florets
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 garlic cloves, 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)
# Steps:
01 - In a large pot or Dutch oven set over medium heat, melt the butter. Add the chopped onion and diced carrots and cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
02 - Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant.
03 - Sprinkle the flour 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 to avoid lumps, then stir in the whole milk and heavy cream until the mixture is homogeneous.
05 - Add the broccoli florets, bring the pot to a gentle simmer, and cook uncovered until the broccoli is tender, about 15–18 minutes.
06 - Using an immersion blender, blend the soup until mostly smooth, leaving some small broccoli pieces for texture; alternatively, purée in batches in a countertop blender and return to the pot.
07 - Reduce heat to low and, a handful at a time, stir in the shredded cheddar until fully melted and the soup is silky. Avoid boiling once the cheese is added to prevent separation.
08 - Season with salt, black pepper and nutmeg if using. Taste and adjust seasoning as needed, finishing on low heat to meld flavors.
09 - Ladle the soup into bowls and serve hot, garnished with extra cheddar or croutons if desired.
