Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb broccoli florets, chopped small
  • 2 medium carrots, diced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, freshly grated
  • 1/8 tsp ground nutmeg

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy bottomed pot. Add onions and carrots, stirring until the onions are translucent.
  2. Stir in the garlic and flour, whisking constantly for 2 minutes until the raw flour smell vanishes and the mixture forms a golden paste.
  3. Slowly pour in the chicken broth while whisking to prevent lumps. Note: Add the broth in small splashes at first to keep the roux smooth.
  4. Add the broccoli florets to the pot.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12-15 minutes until the broccoli is tender when pierced with a fork.
  6. Remove the pot from the heat completely. Note: This is critical to avoid breaking the dairy emulsion.
  7. Use an immersion blender to pulse the soup. Blend approximately 70% of the mixture until you see a velvety base with some small veggie pieces still intact.
  8. Stir in the heavy cream and nutmeg.
  9. Fold in the grated cheddar cheese one handful at a time until the cheese is completely melted and glossy.