This soup is pure comfort in a bowl — sweet onion and carrot sautéed until soft, garlic stirred in until fragrant, then broccoli florets simmered until fork-tender and blended into a silky, deep-green base. A touch of dry mustard and freshly grated nutmeg add warmth and depth without overpowering the broccoli itself, and blending the soup to your preferred texture means you can leave it silky-smooth or keep a little rustic bite. Fresh chives scattered over the top add a bright, savory finish that balances the richness underneath. It's the kind of soup that feels indulgent but comes together in one pot with straightforward technique — sauté, simmer, blend, serve. Whether you're cooking for a weeknight dinner or meal-prepping lunches for the week, it's a satisfying, cozy option that fits neatly into a lactose free kitchen.
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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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