3 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1/4 cup all-purpose flour

3 cups chicken broth (or vegetable broth)

2 cups whole milk (or half-and-half)

3 cups broccoli florets, chopped

1 large carrot, shredded

2 1/2 cups sharp cheddar cheese, freshly shredded

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

Pinch of nutmeg (optional)

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In a large pot, melt butter over medium heat. Add onion and sauté until soft, about 4–5 minutes.

Stir in garlic and cook for 30 seconds until fragrant.

Whisk in flour and cook for 1–2 minutes to remove the raw flour taste.

Slowly whisk in broth, then milk, stirring constantly until smooth.

Add broccoli and shredded carrot. Simmer for 15–20 minutes, until broccoli is tender.

Reduce heat to low. Gradually stir in cheddar cheese until melted and smooth.

Season with salt, pepper, paprika, and nutmeg.

For a smoother texture, blend part of the soup with an immersion blender (optional). Serve warm.

Shred your own cheese for the smoothest texture—pre-shredded cheese can make soup grainy.
Keep heat low when adding cheese to prevent curdling.
For thicker soup, simmer uncovered a few extra minutes or add a bit more flour.

Extra Creamy: Use half-and-half or heavy cream instead of milk.
Lightened Up: Swap milk for unsweetened almond milk and reduce cheese slightly.
Protein Boost: Add cooked diced chicken or crispy bacon bits.
Vegetarian: Use vegetable broth instead of chicken broth.
Spicy: Add a pinch of cayenne or a splash of hot sauce.