Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, shredded
  • 2 stalks celery, finely diced
  • 1/4 cup all-purpose flour
  • 4 cups broccoli florets, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly grated
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, shredded carrots, and celery. Cook for 5-7 minutes until the onions become translucent and the mixture smells fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste until the mixture is golden and bubbly.
  3. Slowly pour in the broth while whisking to prevent lumps. Stir in the broccoli florets. Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender but not mushy.
  4. Turn the heat to low (or remove the pot from the burner entirely). Stir in the heavy cream and ground nutmeg. Gradually fold in the grated cheddar cheese one handful at a time, stirring until the soup is a uniform, velvety gold.