Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Carrots, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream (optional)
  • 4 cups Fresh Broccoli Florets (small, uniform size)
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Ground Nutmeg
  • 1/2 tsp Dry Mustard Powder (optional)
  • 2 cups Sharp or Extra Sharp Cheddar Cheese, freshly hand-grated
  • 1/2 cup Monterey Jack or Gruyère (optional)

Instructions:

  1. Prep Ingredients: Grate all cheese and set aside (must be freshly grated). Finely dice the onions and carrots. Cut the broccoli into small, even florets.
  2. Sauté Aromatics: Melt the butter in a Dutch oven over medium heat. Add the diced carrots and onions. Sauté gently for 8–10 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Create the Roux and Add Liquid: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the warmed stock until smooth, then whisk in the whole milk and heavy cream.
  4. Thicken and Season: Bring the mixture to a gentle simmer, stirring frequently until the soup thickens. Reduce heat to low. Stir in the salt, pepper, nutmeg, and dry mustard powder.
  5. Add Broccoli: Add the prepared broccoli florets to the simmering soup. Cook gently for 15–20 minutes, or until the broccoli is fork-tender but still bright green.
  6. Optional Blend: If you prefer a smoother texture, remove about 2 cups of the soup (including some broccoli) and purée it using an immersion blender or standard blender. Return the puréed portion to the pot.
  7. Integrate the Cheese (Crucial Step): Turn the heat completely off. Wait 3–5 minutes until the vigorous simmering has stopped (to drop the temperature). Add the freshly grated Cheddar and optional Monterey Jack/Gruyère in three separate additions, stirring gently until each portion is fully melted before adding the next. Do not boil the soup once the cheese is added.
  8. Final Check and Serve: Taste and adjust salt and pepper if necessary. Serve immediately, garnished as desired.