Ingredients
- 4 cups fresh broccoli florets (about 1 large head)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded carrots (optional)
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic; sauté until tender and fragrant, about 3-4 minutes.
- Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
- Slowly whisk in the broth and milk until smooth. Bring to a gentle simmer, stirring often.
- Add the broccoli florets and shredded carrots. Simmer for about 15-20 minutes, or until the broccoli is tender.
- Use an immersion blender (or carefully transfer in batches to a blender) to puree the soup to your desired consistency—chunky or smooth.
- Reduce the heat to low. Stir in the shredded cheddar cheese gradually until fully melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg if using.
- Serve warm with extra cheese or crusty bread on the side. Enjoy!
If you’d like, I can adjust this for slow cooker or Instant Pot instructions too. Just say so!