Ingredients
Equipment
Method
Build the base
- Melt the butter in a large pot over medium heat until foaming. The surface should look glossy, not browned.
- Sauté the diced onion for 4 minutes, stirring often, until softened and translucent. Add garlic and stir for about 30 seconds.
- Add the flour and cook for 1-2 minutes, stirring continuously. The mixture should smell toasted and look slightly thick.
- Gradually whisk in the broth until smooth and no lumps remain. Stop and whisk thoroughly if any flour clumps show.
Simmer and blend
- Add the broccoli and cauliflower, plus the garlic powder and smoked paprika, then stir to coat. Make sure all florets are submerged.
- Simmer for 15-18 minutes until the vegetables are very tender. You should be able to pierce florets easily with a spoon.
- Blend with an immersion blender until smooth, keeping the head submerged while blending. The soup should turn creamy with no visible chunks.
- Stir in the heavy cream until fully incorporated. The color should look pale green-gold and glossy.
Finish and serve
- Reduce the heat to low and stir until combined. Keep it at low heat so the cheddar melts smoothly.
- Stir in the shredded sharp cheddar and nutmeg until melted and silky. Watch for the soup to thicken slightly as the cheese disappears.
- Season with salt and pepper to taste. Add a pinch at a time and taste before serving.
- Serve hot with chives and extra cheddar for topping. The cheddar should melt on top as the soup is ladled.
Notes
For extra smooth texture, blend in short pulses and hold the blender in one spot for a few seconds at a time until the soup turns uniform. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to avoid separating, stirring often. Freezing is not recommended because cream-based soups can grain after thawing. If you want a lighter option, swap heavy cream for half-and-half and use less cheddar, expecting a thinner, slightly less rich finish.