1. **Sauté the aromatics:** In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
2. **Make the roux:** Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes, until the flour is golden and well incorporated. This forms a roux, which will help thicken the soup.
3. **Add the liquids:** Slowly whisk in the chicken or vegetable broth, making sure to break up any lumps of flour. Gradually add the half-and-half or milk, whisking continuously until the mixture is smooth.
4. **Cook the vegetables:** Add the chopped broccoli florets and grated carrot to the pot. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the broccoli is tender.
5. **Blend the soup (optional):** For a smoother texture, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, skip this step.
6. **Add the cheese:** Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and fully incorporated. If using, add the grated Parmesan cheese as well. Add the nutmeg for extra flavor, if desired.
7. **Season and serve:** Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
### Tips:
– **Customize your soup:** Add additional vegetables like cauliflower or potatoes for extra flavor and texture.
– **Make it gluten-free:** Use a gluten-free flour blend or cornstarch to thicken the soup instead of all-purpose flour.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to thin the soup.
Enjoy your creamy and delicious Broccoli Cheddar Soup!
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