Ingredients:
4 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or whole milk
2 large carrots, diced (or sliced into rounds)
2–3 cups broccoli florets (fresh or frozen)
1 cup diced potatoes (optional, for extra creaminess)
2 cups sharp cheddar cheese, shredded
Salt & black pepper, to taste
A pinch of nutmeg (optional, enhances flavor)
Instructions:
- Sauté the base:
In a large pot, melt butter over medium heat. Add onions and garlic, cook until soft and fragrant. - Make a roux:
Stir in flour and cook for 1–2 minutes, whisking constantly. - Add liquids:
Slowly whisk in broth, then add milk or half-and-half. Stir until smooth and slightly thickened. - Cook veggies:
Add carrots, broccoli, and potatoes (if using). Simmer 15–20 minutes until vegetables are tender. - Blend (optional):
For a smoother texture, blend half the soup with an immersion blender, or leave it chunky for a hearty version. - Add cheese:
Reduce heat to low. Stir in cheddar cheese until melted and creamy. Season with salt, pepper, and nutmeg. - Serve:
Enjoy hot with crusty bread or a side of garlic toast.
👉 Would you like me to also give you a lighter version (less creamy, fewer calories), or do you want the full comfort-food style?