Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 2 cups 2% milk
  • 1/2 tsp ground nutmeg
  • 5 cups broccoli florets, chopped
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a Dutch oven or large pot. Add the diced onion and carrots, stirring frequently for 5-7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste until the mixture forms a thick, golden paste.
  3. Slowly pour in the vegetable broth and milk while whisking vigorously to eliminate lumps. Add the nutmeg, salt, and pepper. Stir in 3 cups of the broccoli florets.
  4. Bring the soup to a gentle simmer (do not boil rapidly) and cook for 10-12 minutes until the broccoli is tender.
  5. Reduce the heat to low. Stir in the remaining 2 cups of fresh broccoli and the shredded cheddar cheese. Stir slowly until the cheese is completely melted and incorporated.