# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lb; roughly 5 1/2 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 - Trim and cut the broccoli into florets, finely chop the onion, peel and dice the carrots, and mince the garlic so all components are ready before heating the pot.
02 - Melt the butter in a large pot or Dutch oven over medium heat; add the onion and diced carrots and sauté, stirring occasionally, until softened, about 4 to 5 minutes.
03 - Add the minced garlic and cook, stirring, for about 1 minute until aromatic but not browned.
04 - Sprinkle the flour evenly over the softened vegetables and stir continuously for 1 to 2 minutes to cook the raw flour taste and form a light roux.
05 - Gradually whisk in the vegetable broth, ensuring a smooth consistency, then add the whole milk and heavy cream and bring the mixture together.
06 - Add the broccoli florets, bring the pot to a gentle simmer, and cook uncovered for 15 to 18 minutes, or until the broccoli is tender when pierced with a fork.
07 - Remove from heat and use an immersion blender to purée until mostly smooth, or transfer in batches to a countertop blender; leave some small florets for texture if preferred.
08 - Return the blended soup to low heat and gradually stir in the shredded cheddar, a handful at a time, until fully melted and incorporated to prevent separation.
09 - Season with salt, black pepper and nutmeg to taste, adjust seasoning if necessary, then ladle hot into bowls and garnish as desired.
