# What you'll need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 18 ounces)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1 ½ cups sharp cheddar cheese, freshly grated (approximately 6 ounces)
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 additional to taste
14 - ¼ teaspoon black pepper
→ Oil
15 - 2 tablespoons olive oil
# Method:
01 - Set oven temperature to 425°F and allow to preheat for 10 minutes.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden brown and tender.
03 - While broccoli roasts, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Add onion and carrots, sautéing for 5–6 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 thyme, basil, and nutmeg, coating vegetables evenly with seasonings.
05 - Pour vegetable broth into the pot. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, puree soup until smooth consistency is achieved. Alternatively, carefully transfer soup in batches to a countertop blender, exercising caution with hot liquids.
07 - Stir in whole milk and heavy cream. Gradually add grated cheddar cheese, stirring continuously until fully melted and soup achieves a creamy texture. Adjust seasoning with additional salt and pepper as needed.
08 - Transfer soup to serving bowls. Garnish with reserved broccoli florets and additional cheddar cheese if desired. Serve immediately while hot.
