# Components:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lb / approx. 5 cups florets), cut into florets
02 - 1 medium yellow onion, finely chopped (about 1 cup)
03 - 2 medium carrots, peeled and diced (about 1 cup)
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)
# Method steps:
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 and translucent, 4–5 minutes.
02 - Add the minced garlic and cook, stirring constantly, for 1 minute until aromatic but not browned.
03 - Sprinkle the all-purpose 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 prevent lumps, then stir in the whole milk and heavy cream until the mixture is smooth and homogenous.
05 - Add the broccoli florets and bring the pot to a gentle simmer. Cook uncovered for 15–18 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, transfer in batches to a countertop blender and return to the pot.
07 - Reduce the heat to low and slowly add the shredded cheddar in small additions, stirring constantly until each portion is melted and fully incorporated to avoid graininess.
08 - Season with salt, black pepper and nutmeg (if using). Taste and adjust seasoning, balancing salt and acidity as needed.
09 - Ladle into warmed bowls and garnish as desired with extra shredded cheddar, croutons or a drizzle of cream. Serve immediately.
