Ingredients4 cups fresh broccoli florets, chopped1 small onion, diced2 carrots, grated or finely diced2 cloves garlic, minced4 tbsp butter¼ cup all-purpose flour3 cups chicken or vegetable broth2 cups whole milk1 cup heavy cream2 cups sharp cheddar cheese, shredded½ tsp salt½ tsp black pepper¼ tsp paprikaPinch of nutmeg, optionalInstructionsMelt the butter in a large pot over medium heat. Add onion and carrots and cook for 4–5 minutes until softened.Add garlic and cook for another 30 seconds.Stir in the flour and cook for 1–2 minutes.Slowly whisk in the broth until smooth.Add milk, heavy cream, broccoli, salt, pepper, paprika, and nutmeg.Bring to a gentle simmer and cook for 15–20 minutes, until the broccoli is tender.Reduce the heat to low and gradually stir in the shredded cheddar until completely melted and smooth.Taste and adjust the seasoning.Serve hot with extra cheddar and crusty bread, if desired.
🥦🧀 Broccoli Cheddar Soup
