Broccoli Cheddar Soup

Instructions

1. Sauté the aromatics
   In a large Dutch oven or pot, melt butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Create the roux
   Sprinkle the flour over the butter and onion mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste. This will thicken your soup.
3. Add liquids and vegetables
   Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Add the chopped broccoli florets and grated carrot. Bring to a simmer and cook for 15-20 minutes until the broccoli is tender.
4. Blend the soup
   For a smoother texture, use an immersion blender to partially blend the soup, leaving some broccoli pieces intact for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, then return it to the pot.
5. Add the cheese
   Reduce heat to low and gradually add the grated cheddar cheese, stirring until completely melted and incorporated. Add nutmeg, salt, and pepper. Taste and adjust seasonings as needed.
6. Serve and garnish
   Ladle the soup into bowls and garnish with additional shredded cheddar cheese and a sprinkle of black pepper if desired. Serve immediately with crusty bread on the side.