# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 lbs)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1 ½ cups (6 oz) sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - ½ cup heavy cream
→ Broth
09 - 4 cups low-sodium vegetable broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried basil
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon salt (plus more to taste)
14 - ¼ teaspoon black pepper
→ Oil
15 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender, stirring halfway.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Sauté onion and carrots for 5–6 minutes, until softened. Add garlic and cook 1 minute more.
04 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Stir in thyme, basil, and nutmeg.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree soup until smooth, or blend in batches in a countertop blender (use caution with hot liquids).
07 - Stir in milk and heavy cream. Gradually add cheddar cheese, stirring until fully melted and soup is creamy. Adjust seasoning with salt and pepper.
08 - Serve hot, garnished with reserved broccoli florets and extra cheddar, if desired.
