Broccoli Cheddar Soup

step 1.

Prep the ingredients: Dice the onion, mince the garlic, cut the broccoli into small florets, and grate the carrot and cheddar cheese.

step 2.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

step 3.

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

step 4.

Gradually whisk in the chicken or vegetable broth and milk. Bring the mixture to a simmer, stirring occasionally.

step 5.

Add the broccoli and grated carrot to the pot. Simmer until the broccoli is tender, about 10-15 minutes.

step 6.

Remove the pot from the heat. Use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, blend about half of the soup in a regular blender and return it to the pot.

step 7.

Stir in the grated cheddar cheese until melted and combined.

step 8.

Season with salt, black pepper, and nutmeg (if using). Taste and adjust seasoning if needed.

step 9.

Serve the soup hot, garnished with extra grated cheese if desired. To store leftovers, let the soup cool completely and transfer it to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of broth or milk if needed to thin the consistency.