Scale

4 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken or vegetable broth

2 cups whole milk or half-and-half

2 cups heavy cream

4 cups fresh broccoli florets, chopped

1 large carrot, shredded

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

2 cups shredded sharp cheddar cheese

½ cup shredded Parmesan cheese

In a large pot over medium heat, melt butter. Add onion and garlic, sauté for 2-3 minutes until softened.

Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in broth to prevent lumps.

Add milk and heavy cream, stirring well. Bring to a gentle simmer.

Stir in broccoli, shredded carrot, salt, pepper, and nutmeg. Simmer for 15-20 minutes until broccoli is tender.

Use an immersion blender to partially blend the soup, leaving some chunks for texture.

Reduce heat to low and stir in cheddar and Parmesan cheese until melted and smooth.

Taste and adjust seasoning. Serve warm with crusty bread or croutons.