Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1 small onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 2 cups (475ml) low-sodium vegetable or chicken broth
  • 2 cups (475ml) whole milk (or half-and-half for a richer soup)
  • 3 cups (255g) fresh broccoli florets, bite-sized
  • 1 cup (85g) matchstick or finely chopped carrots
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground mustard (optional)
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • Pinch of nutmeg or cayenne pepper (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and sauté until softened. Add garlic and sauté until fragrant.
  2. Sprinkle flour over the onions and garlic. Stir constantly to cook off the raw flour taste.
  3. Gradually whisk in the broth, ensuring no lumps form. Then, whisk in the milk (or half-and-half).
  4. Add broccoli, carrots, salt, pepper, and ground mustard. Bring to a gentle simmer and cook, uncovered, until the broccoli is tender.
  5. For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, carefully transfer half of the soup to a blender and blend. Be careful when blending hot liquids!
  6. Reduce heat to low. Stir in the shredded cheddar cheese, a handful at a time, until fully melted and the soup is smooth.
  7. Season with additional salt, pepper, nutmeg, or cayenne pepper to taste. Simmer on low for 5 minutes before serving.