Ingredients

3 cups broccoli florets, chopped into bite-sized pieces (reserve 1/2 cup for later)

2 cups chicken broth

1 heaping cup cheddar cheese, freshly grated (plus extra for topping)

1 heaping cup regular Asiago cheese, freshly grated

1 cup fresh carrots, shredded

1 large onion, diced

2 large cloves garlic, minced

1 cup heavy cream

4 Tbsp all-purpose flour

4 Tbsp butter

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground nutmeg

1/2 tsp cayenne pepper

1 tsp salt

Black pepper to taste

Instructions

Step 1: In a large pot, combine the chicken broth, 2 1/2 cups broccoli (reserve 1/2 cup), diced onion, minced garlic, and shredded carrots. Heat over medium-high heat until boiling, stirring every minute for about 7 minutes, until the broccoli is tender and onions are soft. Remove from heat and set aside.

Step 2: In a separate large pot, melt the butter over medium heat. Whisk in the flour constantly until it forms a smooth roux, cooking for about 2 minutes without browning.

Step 3: Remove the roux pot from heat. Gradually pour in the broth and vegetable mixture, whisking well to combine and avoid lumps.

Step 4: Slowly stir in the heavy cream. Return the pot to low heat, uncovered, and let it simmer gently.

Step 5: Add the garlic powder, onion powder, ground nutmeg, cayenne pepper, salt, black pepper, cheddar cheese, and Asiago cheese. Stir constantly until the cheeses melt and the soup is smooth.

Step 6: Allow the soup to simmer on low-medium heat for about 7 minutes, stirring occasionally to prevent sticking or burning.

Step 7: While the soup simmers, microwave the reserved 1/2 cup broccoli until soft, about 1-2 minutes.

Step 8: Serve the soup hot, garnished with the steamed reserved broccoli and a sprinkle of extra grated cheddar cheese. Enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

To make the soup thicker, add an extra tablespoon of flour during the roux step.

Use sharp cheddar cheese for a bolder flavor, or mix in a bit of mozzarella for extra creaminess.

If you prefer a smoother texture, blend the soup before adding the reserved broccoli garnish.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just thaw and drain it before adding to the soup to avoid extra water making it too thin.

Is this soup suitable for freezing?

It’s best eaten fresh as freezing may cause the cream and cheese to separate. If you freeze it, stir well when reheating and consider adding extra cream to refresh the texture.