# Components:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 1.1 pounds)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1.5 cups sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 0.5 cup heavy cream
→ Broth
09 - 4 cups low-sodium vegetable broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 0.5 teaspoon dried basil
12 - 0.25 teaspoon ground nutmeg
13 - 0.5 teaspoon salt, plus additional to taste
14 - 0.25 teaspoon black pepper
→ Oil
15 - 2 tablespoons olive oil
# Directions:
01 - Set oven temperature to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring halfway through cooking.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5 to 6 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in dried thyme, basil, and nutmeg.
05 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée soup until smooth, or blend in batches using a countertop blender, exercising caution with hot liquids.
07 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring constantly until fully melted and soup reaches creamy consistency. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and serve hot, garnished with reserved broccoli florets and additional cheddar cheese if desired.
