Rich and comforting blend of tender broccoli florets, sweet carrots, and sharp cheddar cheese in a creamy broth.
# Ingredient List:
→ Vegetables
01 - 4 cups broccoli florets, chopped
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
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg
# Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a roux base.
03 - Gradually whisk in vegetable broth while stirring, ensuring no lumps form.
04 - Add broccoli florets and shredded carrots to the broth. Bring to a simmer and cook uncovered for 15 to 20 minutes until vegetables are tender.
05 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without boiling.
06 - Add grated cheddar cheese one handful at a time, stirring continuously until fully melted and smooth.
07 - Season with salt, pepper, paprika, and ground nutmeg to taste. Optionally use an immersion blender to partially puree for a smoother texture while maintaining some vegetable chunks.
08 - Taste and adjust seasoning as needed. Serve hot with crusty bread.
