Ingredients:

  • 4 Tablespoons Unsalted Butter (divided use)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 1/4 cup All-Purpose Flour
  • 4 cups Vegetable or Chicken Stock (low sodium)
  • 2 cups Whole Milk or Half-and-Half
  • 1/2 cup Heavy Cream (optional)
  • 4 cups Fresh Broccoli Florets
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1 teaspoon Salt (to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (to taste)
  • Pinch of Nutmeg (optional)

Instructions:

  1. Melt half the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and carrot. Sauté gently until softened and translucent (about 6-8 minutes).
  2. Add the remaining butter to the pot. Once melted, sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming the roux.
  3. Slowly whisk in the vegetable/chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally until the liquid has thickened enough to lightly coat the back of a spoon (about 5 minutes).
  4. Add the broccoli florets to the simmering soup base. Continue to simmer until the broccoli is tender-crisp (about 8-10 minutes).
  5. Using an immersion blender, briefly pulse the soup 2-3 times for a slightly creamier texture, ensuring plenty of texture remains. (Alternatively, blend 1 cup separately and return to the pot.)
  6. Reduce the heat to low. Whisk in the milk/half-and-half and the heavy cream (if using). Heat gently until warmed through; do not boil.
  7. Remove the pot completely from the heat source. Gradually add the grated cheddar, a handful at a time, stirring continuously until each addition is fully melted and smooth before adding the next.
  8. Stir in salt, pepper, and the pinch of nutmeg. Taste and adjust seasoning as needed. Serve immediately, ideally with crusty bread.