# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped (about 1 large head)
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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg
# Directions:
01 - In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to create a smooth roux base.
04 - Gradually whisk in the vegetable broth while stirring, ensuring no lumps remain in the mixture.
05 - Add the broccoli florets and shredded carrots. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
06 - Reduce heat to low. Stir in the whole milk and heavy cream, heating gently without allowing the mixture to boil.
07 - Add the grated cheddar cheese one handful at a time, stirring continuously until completely melted and the soup is smooth.
08 - Season with salt, black pepper, paprika, and a pinch of nutmeg, adjusting quantities according to preference.
09 - For a smoother consistency, use an immersion blender to partially puree the soup, leaving some vegetable chunks if desired.
10 - Taste and adjust seasonings as needed. Ladle into bowls and serve hot, optionally accompanied by crusty bread.
