This velvety soup gets its deep flavor from a slow sauté of onion, carrot, and garlic, built into a silky roux and simmered until the broccoli turns tender enough to blend into pure comfort. A touch of dry mustard and freshly grated nutmeg adds warmth in the background, while a finish of heavy cream and melted sharp cheddar brings that classic, spoon-coating richness. Blend it fully for a smooth bisque-like texture, or leave some broccoli chunky for a heartier bite. Topped with extra cheddar and a scatter of fresh chives, it's the kind of bowl that feels indulgent but comes together with pantry staples and one pot. This one's a great pick for a vegetarian table, easy enough for a weeknight yet special enough to serve guests.
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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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