Ingredients:

  • 4 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 5 cups fresh broccoli florets, bite-sized
  • 1/2 cup carrots, finely diced
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup parmesan cheese, grated
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onions and carrots, cooking until the onions are translucent and the carrots have softened slightly. Stir in the garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the buttered vegetables. Whisk constantly for 2 minutes until the mixture looks like a pale gold paste and smells slightly nutty.
  3. Slowly pour in the broth and milk, whisking continuously to eliminate lumps. Add the broccoli florets. Bring to a gentle simmer—not a rolling boil—and cook for 12–15 minutes until the broccoli is tender when pierced with a fork.
  4. Turn the heat to low. Stir in the shredded cheddar and parmesan one handful at a time. Stir gently until the cheese is completely melted and the soup looks velvety and glossy.