# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), 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; omit for vegetarian version)
→ 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
# How-To Steps:
01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels. Discard all but 2 tablespoons of bacon fat. If not using bacon, melt 2 tablespoons unsalted butter in the pot.
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 until fragrant, about 1 minute.
03 - Add remaining butter and melt completely. Sprinkle in flour and stir constantly for 2 minutes to cook out raw flavor.
04 - Gradually whisk in whole milk and broth, ensuring no lumps remain. Bring to a gentle simmer.
05 - Add broccoli florets, cover, and simmer for 10 to 12 minutes until broccoli is very tender.
06 - Use an immersion blender to puree the soup to desired consistency. Alternatively, blend carefully in batches using a countertop blender and return to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg if using. Cook over low heat, stirring until cheese is melted and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices and 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 alongside warm buttered bread.
