# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lb), cut into florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and shredded
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated (plus extra for garnish)
→ Meat
09 - 4 slices bacon, diced (optional for vegetarian option)
→ Pantry
10 - 3 cups low-sodium chicken or vegetable broth
11 - 3 tablespoons all-purpose flour
12 - Salt, to taste
13 - Black pepper, to taste
14 - 1/4 teaspoon ground nutmeg (optional)
→ For Serving
15 - 4 slices rustic bread
16 - 2 tablespoons unsalted butter, softened
# Method:
01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons bacon fat in the pot; if omitting bacon, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add remaining butter and melt completely. Sprinkle flour over vegetables and stir constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth mixture without lumps. Bring to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until the broccoli is very tender.
06 - Use an immersion blender to puree the soup to your preferred texture, whether smooth or slightly chunky. Alternatively, carefully blend in batches using a countertop blender, then return to the pot.
07 - Stir in heavy cream, grated sharp cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring frequently until cheese is fully melted and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter evenly on both sides of bread slices. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Top with crispy bacon and additional cheddar cheese if desired. Serve warm with buttered toast.
