# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned or shredded
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups sharp cheddar cheese, grated
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 4 tablespoons unsalted butter
→ Base & Liquid
09 - 4 cups vegetable broth
10 - 1/4 cup all-purpose flour
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - Pinch of ground nutmeg
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir constantly for 2 minutes to form a roux.
02 - Gradually whisk vegetable broth into the roux, ensuring no lumps form. Bring mixture to a simmer.
03 - Add broccoli florets and shredded carrots to the simmering broth. Maintain a gentle simmer uncovered for 15 to 20 minutes until vegetables are tender.
04 - Reduce heat to low. Stir in whole milk and heavy cream, heating gently without boiling.
05 - Add grated cheddar cheese one handful at a time, stirring continuously until completely melted and smooth.
06 - Season with salt, black pepper, paprika, and nutmeg. For smoother texture, use immersion blender to partially puree, leaving some vegetable chunks if desired. Taste and adjust seasonings as needed. Serve hot with crusty bread.
