# What You 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 Make It:
01 - Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets. Cook for 2–3 minutes to begin softening.
03 - Sprinkle flour over vegetables, stirring to coat evenly. Cook 1–2 minutes to remove raw flour taste.
04 - Gradually whisk in milk and vegetable broth. Bring to gentle boil, reduce heat and simmer 15 minutes until broccoli is tender.
05 - Use immersion blender to partially blend for chunky texture, or fully for smooth consistency as preferred.
06 - Stir in heavy cream and grated cheddar. Mix until cheese melts completely and soup is smooth. Season with salt, pepper, and nutmeg if desired.
07 - Serve hot, garnished with extra cheese or black pepper if desired.
