# What You’ll 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)
# How-To:
01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3 minutes.
02 - Stir in grated carrot and broccoli florets, cook for 2 to 3 minutes, stirring occasionally.
03 - Sprinkle all-purpose flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes to remove raw flour flavor.
04 - Gradually whisk in whole milk and vegetable broth. Bring to a gentle boil, reduce heat and simmer for 15 minutes until broccoli is tender.
05 - Partially blend the soup with an immersion blender for a chunky texture or fully blend for smoothness, according to preference.
06 - Stir in heavy cream and grated cheddar cheese. Mix until cheese melts and soup is smooth. Season with salt, black pepper, and nutmeg if using.
07 - Ladle hot soup into bowls and garnish with extra cheese or a sprinkle of black pepper if desired.
