1. 1/4 cup unsalted butter
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1/4 cup all-purpose flour
5. 3 cups vegetable broth
6. 3 cups chopped fresh broccoli
7. 1 large carrot, peeled and grated
8. 2 cups shredded sharp cheddar cheese
9. 2 cups milk (whole or 2%)
10. Salt and pepper to taste
11. 1/2 teaspoon nutmeg (optional, but adds a nice flavor)

1. In a large pot, melt the butter over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Sprinkle flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw taste of the flour.
4. Slowly whisk in the vegetable broth to avoid lumps. Continue stirring until the mixture thickens.
5. Add chopped broccoli and grated carrot to the pot. Simmer for about 15-20 minutes or until the vegetables are tender.
6. Using an immersion blender, blend the soup until it reaches your desired consistency. You can also transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
7. Stir in the shredded cheddar cheese until melted and well combined.
8. Pour in the milk and continue to heat the soup over medium-low heat. Be careful not to boil the soup once the milk is added.
9. Season with salt, pepper, and nutmeg (if using). Adjust the seasonings to taste.

Add Bubs. Eat soup.