| Parameter | Detail |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Primary Method | Stovetop Simmering |
| Stovetop Heat Intensity | Medium for roux; Low for simmering & cheese incorporation |
Ingredients
For the Vegetable Base & Roux:
- ¼ cup (56g) unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) low-sodium chicken or vegetable broth
- 2 cups (480ml) half-and-half (or whole milk for a lighter version)
For the Soup & Cheese:
- 4 cups (approx. 300g) fresh broccoli florets, chopped into bite-sized pieces
- 1 cup (110g) carrots, matchstick cut or coarsely grated
- ½ tsp Dijon mustard
- ¼ tsp ground nutmeg (optional, enhances cheesy flavor)
- Salt and freshly cracked black pepper, to taste
- 2½ cups (250g) sharp cheddar cheese, freshly shredded (plus extra for garnish)
Step-by-Step Cooking Instructions
1.Sauté Aromatic Base:Heat Intensity: Medium | Time: 4–5 mins.
Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add finely diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
2.Build the Roux Thickener:Heat Intensity: Medium | Time: 2 mins.
Sprinkle all-purpose flour over the butter and onion mixture. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste. The roux should turn light golden and form a smooth paste.
3.Whisk in Liquids:Heat Intensity: Medium-High (to simmer) | Time: 3–4 mins.
Slowly pour in chicken broth and half-and-half in a steady stream while whisking constantly to prevent lumps. Add Dijon mustard, ground nutmeg, salt, and black pepper. Bring liquid to a gentle simmer.
4.Simmer Veggies until Tender:Heat Intensity: Low (Covered) | Time: 12–15 mins.
Stir in chopped broccoli florets and matchstick carrots. Reduce heat to low, cover pot with a lid, and let simmer gently for 12 to 15 minutes until broccoli is fork-tender.
5.Melt Cheese & Finish:Heat Intensity: OFF (Residual Heat Only) | Time: 2 mins.
Turn off heat completely and remove pot from warm burner. Gradually add freshly shredded sharp cheddar cheese one handful at a time, stirring gently after each addition until melted and silky smooth. Season with additional salt and pepper to taste before serving.
Pro Tips for Web Recipe Authors
- Grate Your Own Cheese: Pre-shredded bagged cheese is coated in anti-caking agents (like cellulose) that prevent smooth melting, causing the soup to become grainy or oily. Always grate block cheddar by hand for a smooth texture.
- Avoid Boiling After Adding Dairy: High heat causes milk proteins and cheese to curdle and separate. Always remove the soup from active heat before folding in the cheddar cheese.
- Blending Options: For a silky restaurant-style texture, use an immersion blender to pulse about half the soup before adding cheese, leaving chunkier broccoli bits for texture contrast.
Nutritional Information
Per serving (approx. 1.25 cups / 300g)
| Nutrient | Amount per Serving |
| Calories | 385 kcal |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Trans Fat | 0.5 g |
| Cholesterol | 80 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 16 g |