# Ingredient List:
→ 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
13 - ¼ tsp ground nutmeg
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets. Continue cooking for 2-3 minutes to begin softening the vegetables.
03 - Sprinkle flour evenly over vegetables, stirring constantly to coat. Cook for 1-2 minutes to remove raw flour taste and develop roux.
04 - Gradually whisk in milk and vegetable broth. Bring mixture to gentle boil, then reduce heat to low. Simmer for 15 minutes until broccoli is completely tender.
05 - Using immersion blender, partially blend soup for chunky texture or blend completely for smooth consistency, according to preference.
06 - Stir in heavy cream and grated cheddar cheese. Continue stirring until cheese melts completely and soup becomes smooth and velvety.
07 - Season soup with salt, pepper, and nutmeg. Serve immediately while hot, garnished with additional cheese or black pepper if desired.
