Ingredients
Equipment
Method
Sauté aromatics and build the roux
- Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened. Keep the onions moving so they don’t brown.
- Add the minced garlic and the flour, then cook for 1-2 minutes until the mixture smells nutty and thickens. Stir constantly to avoid scorching.
Simmer vegetables
- Gradually whisk in the vegetable or chicken broth until smooth, with no flour lumps. Bring the mixture to a steady simmer.
- Add the broccoli, cauliflower, garlic powder, and smoked paprika, then stir to coat the vegetables. Make sure the florets are submerged in the broth.
- Simmer for 15-18 minutes until the vegetables are very tender. When you press a floret with a spoon, it should break easily.
Blend and finish with cheddar
- Blend the soup with an immersion blender until smooth. Blend carefully because hot soup can splatter.
- Stir in the heavy cream, then reduce the heat to low. Keep it at a gentle heat so the soup stays creamy.
- Stir in the shredded sharp cheddar and the nutmeg until melted and the soup looks glossy. Wait until the cheese fully disappears before turning off the heat.
- Season with salt and pepper to taste, then serve with extra cheddar and chives. Top each bowl right before eating for best flavor.
Notes
For extra silkiness, blend in batches if your immersion blender can’t cover the whole pot at once. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze only if needed (texture may be slightly grainy after thawing), up to 2 months. For a lighter version, use half-and-half instead of heavy cream and choose reduced-fat cheddar.