In a large pot, melt butter over medium heat.
Add diced onion and cook until soft, about 4-5 minutes.
Add garlic and cook for another 1-2 minutes.
Stir in flour and cook for 1-2 minutes until slightly browned.
Gradually add broth, stirring until smooth and thickened, about 3-4 minutes.
3.Add Vegetables:
Add broccoli, shredded carrot, salt, pepper, and nutmeg (optional).
Pour in half & half, milk, light cream, or heavy cream.
Simmer until broccoli is tender, about 10-15 minutes.
4.Melt Cheese:
Reduce heat and stir in shredded cheddar cheese until melted and smooth. Avoid boiling.
5.Season and Serve:
Taste and adjust seasoning with salt and pepper if needed.
Serve hot in bowls. Garnish with extra cheese or fresh herbs if desired.
6.Serve Options:
Enjoy with crunchy bread or fresh baguette.
Sprinkle with more cheese, parsley, or chives.
Serve with a small salad for a complete meal.
Add crispy bacon for extra flavor and texture.
7. Storage and Tips:
Store leftovers in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat gently on the stove to maintain texture.
Customize with different cheeses or dairy-free options to suit preferences or dietary needs.
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