- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 3 cups chopped fresh broccoli
- 1 large carrot, peeled and grated
- 2 cups shredded sharp cheddar cheese
- 2 cups milk (whole or 2%)
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (optional, but adds a nice flavor)
Ingredients
Instructions
- In a large pot, melt the butter over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- 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.
- Slowly whisk in the vegetable broth to avoid lumps. Continue stirring until the mixture thickens.
- Add chopped broccoli and grated carrot to the pot. Simmer for about 15-20 minutes or until the vegetables are tender.
- 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.
- Stir in the shredded cheddar cheese until melted and well combined.
- 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.
- Season with salt, pepper, and nutmeg (if using). Adjust the seasonings to taste.
Add Bubs. Eat soup.