4cupsbroccoli florets¹cut into small pieces (270g)
⅓cuppeeled grated carrot(this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots) (35g)
1teaspoonsaltplus more to taste, as needed
½teaspoonground black pepperplus more to taste, as needed
8ozsharp cheddar cheese + additional for toppinggrated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly) (226g) + additional for topping
Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
Add diced onion and cook until softened and translucent (about 5 minutes).
Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
¹I usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.