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4 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth (or vegetable broth)

2 cups whole milk

1 cup heavy cream (optional)

3 cups broccoli florets, chopped small

1 cup shredded carrots

2 cups shredded sharp cheddar cheese

½ tsp mustard powder (optional)

¼ tsp nutmeg (optional)

Salt and pepper to taste

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1. In a large soup pot, melt butter over medium heat. Add chopped onion and garlic. Sauté until soft.

2. Sprinkle in flour and whisk for 1–2 minutes until smooth and bubbly.

3. Gradually whisk in broth, then milk and cream. Simmer until slightly thickened.

4. Stir in chopped broccoli and carrots. Cover and cook 10–12 minutes until veggies are tender.

5. Remove from heat. Stir in cheddar cheese until melted and smooth.

6. Add mustard powder, nutmeg, salt, and pepper. Stir well.

7. Optional: Blend half of the soup for a smoother texture.

8. Serve hot with crusty bread or a sandwich.

Freshly grated cheese melts better and gives a smoother texture.

Avoid boiling after adding cheese to prevent curdling.

Substitute heavy cream with more milk for a lighter option.

Frozen broccoli works well if thawed.