# Ingredient List:
→ Vegetables
01 - 1 lb broccoli 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
13 - ¼ tsp ground nutmeg
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets. Continue cooking for an additional 2-3 minutes to begin softening the vegetables.
03 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1-2 minutes to remove raw flour taste and create a roux.
04 - Gradually whisk in milk and vegetable broth, ensuring no lumps form. Bring to a gentle boil, then reduce heat to low. Simmer for 15 minutes until broccoli is completely tender.
05 - Use an immersion blender to partially blend for a chunky texture, or fully blend for a completely smooth consistency according to preference.
06 - Stir in heavy cream and grated sharp cheddar cheese. Continue stirring until cheese melts completely and soup becomes velvety smooth. Season with salt, pepper, and nutmeg.
07 - Ladle hot soup into bowls. Garnish with additional grated cheese or a sprinkle of black pepper if desired. Serve immediately while hot.
