In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and shredded carrots. Sauté until the onions are translucent and the carrots are tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Thicken the Soup:
Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for about 2 minutes to remove the raw flour taste, stirring constantly.
Add Liquids:
Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add the heavy cream or milk, stirring well. Bring the mixture to a simmer.
Cook the Broccoli:
Add the broccoli pieces to the pot. Reduce the heat to low, cover, and let simmer for about 20 minutes, or until the broccoli is tender.
Blend the Soup (Optional):
For a smoother soup, use an immersion blender to blend the soup to your desired consistency directly in the pot. Alternatively, you can blend about half the soup in a regular blender and mix it back in for a chunkier texture.
Add Cheese and Seasonings:
Once the broccoli is tender, turn off the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg. Adjust the seasonings to your taste.
Serve:
Serve the Broccoli Cheddar Soup hot, with extra cheese on top if desired. It pairs wonderfully with crusty bread or a warm dinner roll.
