Ingredients
1/3 cup butter
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 tablespoons all-purpose flour
3 cups vegetable broth
1 cup milk
2 cups broccoli florets (small chopped)
1 1/2 cups shredded sharp cheddar
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Instructions
Melt butter in a large pot over medium heat
Sauté onion and garlic until softened
Add carrots and cook 5 minutes
Sprinkle flour into the pot, stirring constantly for 1 minute
Gradually whisk in vegetable broth until smooth
Bring soup to a gentle simmer
Stir in broccoli florets and heat until tender (3-4 minutes)
Remove from heat and stir in milk, cheddar cheese, salt, pepper, and nutmeg until cheese is fully melted
Blend half the soup with an immersion blender for a smooth texture (optional layering effect)
Notes
Use sharp cheddar for maximum flavor
Adjust broth for desired consistency
Top with extra cheese and broccoli florets for garnish
Refrigerates well for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: stovetop
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 38mg