Ingredients:
- 4 Tbsp Unsalted Butter
- 1 medium Yellow Onion, finely diced
- 1/2 cup Carrot, finely grated
- 2 cloves Garlic, minced
- 4 Tbsp All-Purpose Flour (Plain Flour)
- 4 cups Low-Sodium Chicken or Vegetable Broth
- 2 cups Half-and-Half (or Single Cream)
- 4 cups fresh Broccoli Florets, cut into small, bite-sized pieces
- 8 oz Sharp Cheddar Cheese, freshly shredded from a block
- 1 tsp Dijon Mustard
- Pinch Freshly Grated Nutmeg
- Salt (Kosher or Sea), To taste
- 1/2 tsp White Pepper
Instructions:
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add the diced onion and grated carrot. Cook for 5–7 minutes until the onion is translucent and soft. Add the minced garlic and cook for 1 minute until fragrant. Remove the sautéed mixture and set aside.
- Build the Roux: Add the remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the 4 tablespoons of flour until a smooth paste forms. Cook the roux, stirring constantly, for 1–2 minutes until it smells slightly nutty and turns a very pale blonde colour.
- Whisk in Liquids: Gradually whisk in the cold broth, about 1 cup at a time, ensuring all lumps dissolve before adding the next cup. Stir in the Half-and-Half (or cream). Bring the soup base to a gentle simmer.
- Cook Vegetables: Stir the reserved sautéed aromatics (onion/carrot/garlic) back into the soup. Add the small broccoli florets. Reduce the heat to low and simmer gently for 8–10 minutes, or until the broccoli is fork-tender.
- Season: Stir in the Dijon mustard, nutmeg, salt, and white pepper. If desired, use an immersion blender to briefly blend about half of the soup for a thicker texture, leaving plenty of chunky broccoli intact.
- Finish with Cheese (Critical Step): TURN OFF THE HEAT. This is crucial for a smooth soup. Add the shredded sharp Cheddar cheese, one large handful at a time, stirring continuously until each addition is completely melted and incorporated before adding the next. Taste and adjust seasoning before serving immediately.