Instructions
Step 1. Sauté the Aromatics:
- In a large pot, melt the butter over medium heat. Add onions and garlic, and sauté for 3–4 minutes until softened and fragrant.
Step 2. Make the Roux:
- Stir in the flour and cook for 1–2 minutes, whisking constantly to remove any raw flour taste.
Step 3. Add Liquids:
- Slowly pour in the chicken broth while whisking to avoid lumps. Then add the half-and-half and stir until smooth.
Step 4. Add Vegetables:
- Add chopped broccoli and shredded carrots. Bring the soup to a gentle simmer and cook for 10–12 minutes until the vegetables are tender.
Step 5. Blend (Optional):
- For a smoother texture, blend half of the soup using an immersion blender or a regular blender, then return it to the pot.
Step 6. Add the Cheese:
- Lower the heat and gradually add shredded cheddar cheese. Stir continuously until melted and creamy. Do not boil after adding cheese.
Step 7. Season and Serve:
- Add salt, black pepper, and a pinch of nutmeg. Serve hot with bread, croutons, or in a bread bowl.