
Creamy, velvety, and loaded with tender broccoli, this comforting soup is the kind of bowl that makes you want to curl up on the couch and forget the outside world exists. The secret to its luscious thickness is a simple cornstarch slurry instead of the usual flour-based roux, which means the whole pot is naturally free of wheat without any specialty swaps or hard-to-find ingredients. Shredded cheddar is stirred in a handful at a time at the end, melting into the heavy cream base for a richness that tastes like it took way more effort than it actually did. Diced carrots and a hit of dry mustard add subtle depth that keeps every spoonful interesting. The whole thing comes together in one pot, and the immersion blender step means cleanup stays minimal. It serves four, making it a solid weeknight dinner alongside a simple salad or a naturally grain-free side. A scatter of fresh chives on top adds a little color and a mild oniony bite that ties the whole bowl together beautifully.
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Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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