# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 17.6 ounces / 5.5 cups florets), trimmed and 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)
# Directions:
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 softened, about 4 to 5 minutes.
02 - Add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
03 - Sprinkle the flour evenly over the softened vegetables and stir continuously for 1 to 2 minutes to cook the raw flour taste and create a light roux.
04 - Slowly whisk in the vegetable broth to avoid lumps, then add the whole milk and heavy cream, whisking until the mixture is smooth.
05 - Stir in the broccoli florets and bring the pot to a gentle simmer. Cook uncovered for 15 to 18 minutes, or until the broccoli is tender when pierced with a fork.
06 - Use an immersion blender to purée 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. Gradually stir in the shredded cheddar, adding a small handful at a time and stirring until fully melted and integrated before adding more.
08 - Season with salt, black pepper, and nutmeg if using. Taste and adjust seasoning; keep the soup on low heat until warmed through but avoid boiling once the cheese is added.
09 - Ladle the soup into bowls and serve hot, garnished with extra shredded cheddar or croutons if desired.
