Ingredients

4 tablespoons unsalted butter

1 small onion, finely diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

2 cups half-and-half

3 cups broccoli florets, chopped into bite-sized pieces

1 cup carrots, julienned or grated

2 cups sharp cheddar cheese, freshly shredded

1/4 teaspoon ground nutmeg

Salt and black pepper, to taste

Instructions

Step 1: Heat a large pot or Dutch oven over medium heat and melt the butter. Add the finely diced onion and sauté until translucent and fragrant, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

Step 2: Sprinkle the flour evenly over the onion and garlic. Cook, stirring constantly, for 1 to 2 minutes to toast the flour and eliminate any raw taste.

Step 3: Gradually whisk in the chicken broth to dissolve the roux completely and avoid lumps. Pour in the half-and-half and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until it starts to thicken.

Step 4: Add the chopped broccoli and carrots to the pot. Reduce the heat and simmer for 15 to 20 minutes until the broccoli is tender but still slightly firm.

Step 5: Optional: Use an immersion blender to puree part of the soup for a creamier texture, leaving some chunks for contrast.

Step 6: Remove the pot from heat or lower it to the lowest setting. Stir in the shredded cheddar cheese gradually until fully melted and smooth. Season with nutmeg, salt, and freshly cracked black pepper to taste. Avoid boiling the soup after adding cheese to prevent curdling.

Tips & Variations

Use sharp cheddar cheese freshly shredded for better melting and richer flavor, avoiding pre-shredded cheese which may contain anti-caking agents.

For a vegetarian version, substitute chicken broth with vegetable broth.

If you prefer a lighter soup, use whole milk instead of half-and-half, though the texture will be less creamy.

Add a pinch of cayenne pepper or smoked paprika to introduce a subtle heat and depth.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a dairy-free margarine or oil, use a plant-based milk like oat or almond milk instead of half-and-half, and replace cheddar with a dairy-free cheese alternative.

How can I make the soup thicker or thinner?

To thicken, simmer the soup longer to reduce the liquid or add a bit more flour at the roux stage. To thin, stir in additional broth or milk gradually until you reach the desired consistency.