Ingredients:

  • 1/4 cup (57g) unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 1 large carrot, julienned or coarsely grated
  • 2 cloves garlic, minced
  • 1/4 cup (32g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • 2 cups (475ml) whole milk, room temperature
  • 1 cup (240ml) half-and-half
  • 1/2 tsp dry mustard powder
  • 1/4 tsp nutmeg
  • 1 lb (450g) fresh broccoli florets, chopped into bite-sized pieces
  • 8 oz (225g) extra-sharp cheddar cheese, freshly grated
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onions and grated carrots. Sauté for about 5 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste without browning the roux.
  3. Gradually stream in the chicken broth while whisking vigorously to ensure no lumps form. Once incorporated, whisk in the milk and half-and-half.
  4. Bring the mixture to a gentle simmer. Add the broccoli florets, dry mustard, nutmeg, salt, and pepper. Lower the heat, cover, and simmer for 15 minutes until the broccoli is tender.
  5. Turn the heat to low. Gradually stir in the freshly grated cheddar cheese one handful at a time, whisking gently until the cheese is completely melted and the soup is silky. Do not boil once the cheese is added.