Broccoli Cheddar Soup

INGREDIENTS:

Main Ingredients:

Broccoli: 4 cups, chopped (fresh or frozen)

Cheddar Cheese: 2 cups, shredded (sharp cheddar recommended)

Butter: 4 tablespoons

Onion: 1 medium, diced

Garlic: 2 cloves, minced

All-Purpose Flour: 4 tablespoons (for thickening)

Milk: 2 cups (whole milk for creaminess)

Heavy Cream: 1 cup

Chicken or Vegetable Broth: 4 cups

Carrots: 1 medium, shredded or thinly sliced

Seasonings:

Salt and Pepper: To taste

Paprika: ½ teaspoon (optional, for flavor)

Ground Nutmeg: A pinch (optional, adds warmth to the flavor)

DIRECTIONS:

1. Sauté the Aromatics

In a large pot, melt the butter over medium heat.

Add the diced onion and sauté for 4–5 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant.

2. Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to prevent lumps.

Add the heavy cream and continue whisking until the mixture thickens slightly.

3. Build the Soup Base

Stir in the chicken or vegetable broth, mixing until smooth.

Add the chopped broccoli and shredded carrots. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the broccoli is tender …