Savory blended soup with fresh broccoli florets, sharp cheddar, and warming spices creates the ultimate comfort food perfect for cold days.
# What You Need:
→ Vegetables
01 - 1 lb broccoli 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 and fragrant, approximately 3 minutes.
02 - Stir in grated carrot and broccoli florets. Cook for 2–3 minutes to slightly soften the vegetables and begin developing flavors.
03 - Sprinkle flour evenly over vegetables, stirring constantly to coat. Cook for 1–2 minutes to remove raw flour taste and create a smooth roux.
04 - Gradually whisk in milk and vegetable broth to prevent lumps. Bring mixture to a gentle boil, then reduce heat to low. Simmer covered for 15 minutes until broccoli is fork-tender.
05 - Use immersion blender to partially blend soup for chunky texture or fully purée for smooth consistency. Adjust blending time based on preferred texture.
06 - Return pot to low heat. Stir in heavy cream and grated cheddar cheese, mixing continuously until cheese is completely melted and soup is silky smooth.
07 - Season with salt, pepper, and nutmeg to taste. Serve immediately in warmed bowls, garnished with extra cheddar or cracked black pepper if desired.
