Ingredients:
- 4 tablespoons butter: For sautéing and building the soup base.
- 1 medium onion, finely chopped: Adds sweetness and depth of flavor.
- 3 cloves garlic, minced: Adds aromatic and savory notes.
- ¼ cup all-purpose flour: Used to thicken the soup.
- 3 cups chicken or vegetable broth: Forms the base of the soup. Use vegetable broth for a vegetarian option.
- ½ teaspoon salt: Adjust to taste.
- ½ teaspoon freshly ground black pepper: Adds a touch of spice.
- ¼ teaspoon ground nutmeg (optional): Enhances the soup’s warmth and flavor complexity.
- 2 carrots, peeled and chopped: Adds sweetness and color.
- 3 cups broccoli florets: The star ingredient, providing nutrition and texture.
- 2 cups sharp cheddar cheese: For creaminess and a robust cheesy flavor.
- 1 cup heavy cream: Makes the soup rich and creamy.
- ¼ cup cooked bacon, crumbled (optional): Adds a savory crunch as a topping.
Instructions:
1. Prepare the Base
- In a large Dutch oven or heavy stockpot, melt 4 tablespoons of butter over medium heat.
- Add the finely chopped onion and cook until it becomes soft and edges turn golden brown (about 5–7 minutes).
- Reduce the heat to low, then stir in the minced garlic, cooking for 1 minute while stirring constantly to prevent burning.
2. Create the Roux
- Sprinkle ¼ cup of flour evenly over the onion and garlic mixture. Stir constantly for 2 minutes to cook the raw flour taste out.
- Gradually whisk in 3 cups of broth to avoid lumps. Keep stirring until the liquid thickens slightly.
3. Season and Simmer
- Stir in ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg (if using).
- Bring the soup to a low boil, then reduce the heat to a simmer. Stir often to prevent sticking.
4. Cook the Vegetables
- Add the chopped carrots to the pot and simmer for 10 minutes.
- Then, add the broccoli florets and continue simmering for another 10 minutes or until both the carrots and broccoli are tender.
5. Blend and Finish (Optional)
- For a chunkier texture, leave the soup as is.
- For a smoother soup, use an immersion blender to blend the vegetables to your desired consistency. You can also blend part of the soup and leave some chunks for texture.
6. Incorporate Cheese and Cream
- Remove the pot from the heat.
- Gradually stir in the 2 cups of sharp cheddar cheese, a handful at a time, alternating with the 1 cup of heavy cream. This prevents clumping and ensures a smooth, creamy soup.
7. Serve and Garnish
- Ladle the soup into bowls and, if desired, top with additional shredded cheddar and crumbled bacon for added flavor and texture.
Serving Suggestions:
- Pair with a crusty baguette or soft dinner rolls.
- Add a simple green salad for a balanced meal.
- For extra crunch, serve with garlic croutons or sprinkle with toasted nuts.
Enjoy this comforting bowl of soup on a chilly dait’s sure to be a crowd-pleaser!