American Broccoli Cheddar Soup with Carrots

Preparation

1. Wash the broccoli thoroughly, cut the head into bite-sized, very small florets, and finely dice the peeled stalk. Peel the carrots, grate them on a coarse grater, and finely dice the onion and garlic.

2. Melt the butter in a large soup pot over medium heat and sauté the diced onion together with the garlic for about 3 minutes until translucent, without letting them brown.

   ⏱ 3 min

3. Dust the wheat flour and sweet paprika over the sautéed onions and cook, stirring constantly, for 1 minute.

   ⏱ 1 min

4. Slowly pour in the vegetable broth, whole milk, and heavy cream while whisking vigorously so that no lumps form, and bring the liquid to a boil.

5. Add the broccoli florets, diced broccoli stalk, and grated carrots to the pot, and let the soup simmer gently over low to medium heat with the lid slightly ajar for about 12 minutes, until the vegetables are tender and cooked through.

   ⏱ 12 min

6. Remove the pot from the heat, stir the grated cheddar (reserving two tablespoons for garnish) into the hot but no longer boiling soup in batches until completely melted, and season to taste with freshly grated nutmeg, salt, and pepper.

   ⏱ 2 min

7. Ladle the hot broccoli cheddar soup into bowls and sprinkle with the remaining grated cheddar and a little freshly ground black pepper before serving.