A rich, creamy soup with tender broccoli and sharp cheddar, ready in 40 minutes for a comforting meal.
# What You Need:
→ Vegetables
01 - 1 lb broccoli, cut into florets
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 2 cups whole milk
07 - 2 cups vegetable broth
08 - 2 cups sharp cheddar cheese, grated
09 - ½ cup heavy cream
→ Pantry
10 - ¼ cup all-purpose flour
11 - ½ tsp ground black pepper
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground nutmeg (optional)
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion and garlic; sauté until softened, approximately 3 minutes.
02 - Add grated carrot and broccoli florets to the pot. Cook for an additional 2–3 minutes, stirring occasionally.
03 - Sprinkle flour evenly over vegetables, stirring thoroughly to coat. Cook for 1–2 minutes to remove raw flour taste.
04 - Gradually whisk in milk and vegetable broth. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Use immersion blender to partially blend for chunky texture, or fully blend for smooth consistency according to preference.
06 - Stir in heavy cream and grated cheddar cheese. Continue mixing until cheese melts completely and soup becomes smooth. Season with salt, pepper, and nutmeg if desired.
07 - Ladle soup into bowls and serve hot. Garnish with additional cheese or black pepper as desired.
