Ingredients

Method

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Finely chop the broccoli florets and spread them in a single layer on a parchment-lined baking sheet.

3. 3

   Drizzle generously with olive oil and season with salt. Toss to coat evenly.

4. 4

   Roast for 15-20 minutes, until the edges are crispy and charred.

5. 5

   While the broccoli roasts, prepare the other vegetables. Grate the carrot and finely dice the onion.

6. 6

   In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onions and sauté until softened and translucent, about 5-7 minutes.

7. 7

   Add the minced garlic and cook for another minute until fragrant.

8. 8

   Add the butter to the pot and let it melt. Once melted, sprinkle in the flour.

9. 9

   Stir constantly to cook the raw flour taste out, forming a thick paste (roux).

10. 10

    Slowly whisk in the milk to create a smooth, thick sauce.

11. 11

    Stir in the shredded carrots, then pour in the heavy cream and water (or chicken broth). Stir to combine.

12. 12

    Once the broccoli is done roasting, add it to the soup pot.

13. 13

    Stir in the chicken bouillon, garlic powder, onion powder, pepper, and all-purpose seasoning.

14. 14

    Cover the pot, reduce the heat to low, and let it simmer for 5-10 minutes to allow the flavors to meld.

15. 15

    Uncover the soup and stir in a pinch of nutmeg.

16. 16

    Turn off the heat. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is creamy.

17. 17

    Adjust seasonings to your liking.

18. 18

    Ladle the hot soup into bowls. Garnish with extra shredded cheese and serve immediately, preferably with toasted sourdough garlic bread.