Ingredients:

  • 4 tbsp unsalted butter
  • ½ cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup diced carrots
  • ¼ cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 cups whole milk
  • 3 cups chopped broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp ground nutmeg

Instructions:

  1. Melt the butter over medium heat. Add the onions and carrots, cooking until the onions are translucent and smell sweet (about 5 minutes). Stir in the garlic and cook for 1 minute more until fragrant.
  2. Whisk in the flour to create a paste; cook for 2 minutes to remove the raw starch flavor. Slowly pour in the broth and milk while whisking constantly to ensure no lumps form. Add the broccoli florets and bring to a gentle simmer. Cook until the broccoli is tender-crisp, about 10-12 minutes.
  3. Turn off the heat. Stir in the shredded cheddar cheese one handful at a time until completely melted and glossy. Stir in the salt, pepper, and nutmeg. For a smoother texture, use an immersion blender to pulse the soup 3-4 times.