A comforting and creamy broccoli cheddar soup, perfect for any day.
Melt the butter in a saucepan over medium heat and sauté the chopped onion until translucent.
Ensure the onion is finely chopped for an even texture.
Add the flour to the saucepan and whisk continuously for about 2 minutes to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually pour in the half-and-half cream while whisking to avoid lumps, and bring the mixture to a gentle simmer.
Warm the cream slightly before adding to prevent curdling.
Add the chopped broccoli and shredded carrot to the saucepan, stirring to combine.
Cut the broccoli into small, bite-sized pieces for even cooking.
Cover the saucepan and let the soup simmer on low heat for 20 minutes, stirring occasionally.
Stir occasionally to prevent the soup from sticking to the bottom.
Season the soup with nutmeg, and optionally blend half of it for a smoother texture.
Blending part of the soup creates a creamy consistency while retaining some texture.
Gradually add the grated cheddar cheese, stirring until fully melted and incorporated.
Add the cheese in small batches to ensure it melts evenly.
Serve the soup hot, garnished with additional cheese or croutons, and enjoy.
Serve with a slice of crusty bread for a complete meal.
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