# Needed ingredients:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 cup carrots, julienned
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 onion mixture and stir constantly for 2 minutes to form a smooth roux.
02 - Gradually whisk vegetable broth into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer.
03 - Add broccoli florets and julienned carrots to the pot. 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 allowing the mixture to boil.
05 - Add grated cheddar cheese one handful at a time, stirring until each addition melts completely and the soup reaches a smooth consistency.
06 - Season with salt, black pepper, paprika, and nutmeg. Adjust seasonings according to preference.
07 - Using an immersion blender, partially puree the soup to achieve a creamy consistency while maintaining some vegetable chunks if desired.
08 - Taste and adjust seasonings as needed. Serve hot with crusty bread.
