Broccoli and carrot simmer together until fork-tender, then get blended into a velvety, deeply flavorful base built on savory broth and warm notes of dry mustard and nutmeg. Sharp cheddar melts in for that classic, cheesy richness, while a finishing swirl of cream takes the texture over the top into pure comfort-food territory. Fresh chives scattered over each bowl add a bright, savory finish that cuts through the soup's richness. This one bakes up in a single pot with minimal fuss, making it an easy weeknight option when you want something warm and satisfying. It's a great choice to keep in your gluten free rotation, especially on a chilly night when only a big bowl of cheesy broccoli soup will do.
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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot has begun to soften, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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