# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
02 - 2 medium carrots, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1.5 cups sharp cheddar cheese, freshly grated
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 0.5 cup heavy cream
→ Broth
09 - 4 cups low-sodium vegetable broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 0.5 teaspoon dried basil
12 - 0.25 teaspoon ground nutmeg
13 - 0.5 teaspoon salt, plus additional to taste
14 - 0.25 teaspoon black pepper
→ Oil
15 - 2 tablespoons olive oil
# How To Make It:
01 - Set oven temperature to 425°F.
02 - Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring halfway through cooking.
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 to 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.
05 - Pour in vegetable broth. Bring mixture 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, exercising caution with hot liquids.
07 - Stir in milk and heavy cream. Gradually add grated cheddar cheese, stirring constantly until fully melted and soup reaches creamy consistency. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and serve hot, garnishing with reserved broccoli florets and additional cheddar cheese if desired.
