Ingredients:
4 cups fresh broccoli florets (or frozen, chopped)
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, shredded or finely diced (optional)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth
2 cups whole milk (or half-and-half for creamier texture)
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
A pinch of paprika or nutmeg (optional for depth)
Instructions:
1. Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the onion, garlic, and carrot (if using). Cook for 3–4 minutes until softened.
2. Make the Roux
Sprinkle in the flour and stir constantly for about 1–2 minutes to form a paste. This helps thicken the soup.
3. Add Broth and Milk
Slowly whisk in the broth, then the milk. Stir until smooth and bring to a gentle simmer.
4. Add Broccoli
Toss in the broccoli florets. Cook for 10–15 minutes until the broccoli is tender. (You can mash slightly with a spoon or use an immersion blender for a smoother soup.)
5. Add Cheese
Turn off the heat and stir in the shredded cheddar until melted and smooth. Season with salt, pepper, and paprika or nutmeg if desired.
6. Serve
Serve hot with crusty bread, croutons, or a sprinkle of extra cheese on top!
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