Creamy soup with broccoli, carrots, and sharp cheddar cheese. Ready in 45 minutes for ultimate comfort.
# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter
→ Base & Liquid
09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 4 minutes until soft and translucent. Stir in garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir constantly for 2 minutes to form a smooth roux.
02 - Gradually whisk vegetable broth into the roux, ensuring no lumps form. Stir continuously until the mixture is smooth and well combined.
03 - Add broccoli florets and shredded carrots to the broth. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender and easily pierced with a fork.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without allowing the mixture to boil to prevent curdling.
05 - Add grated cheddar cheese one handful at a time, stirring continuously until each addition melts completely and the soup achieves a smooth, creamy consistency.
06 - Season with salt, black pepper, paprika, and nutmeg according to taste preference. If desired, use an immersion blender to partially puree the soup, leaving some vegetable chunks for texture. Taste and adjust seasonings as needed. Serve hot.
