Instructions
- Melt Butter from the Vegetables group in a large pot or Dutch oven over medium heat.
- Add Onion and Carrots from the Vegetables group and cook until softened, about 5-7 minutes.
- Add Garlic from the Vegetables group and cook for 1 minute more.
- Add Broccoli Florets from the Vegetables group and Chicken Broth from the Liquid group. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 15-20 minutes.
- Blend about half of the soup with an immersion blender (or in batches in a regular blender) until smooth. Return to the pot.
- In a separate saucepan, whisk Flour from the Cheese & Seasoning group into the remaining 1/4 cup of Heavy Cream from the Liquid group until smooth.
- Pour the cream mixture into the pot with the broccoli mixture. Stir well.
- Reduce heat to low and stir in Sharp Cheddar Cheese and Gruyere Cheese from the Cheese & Seasoning group until melted and smooth.
- Season with Nutmeg, Salt, and Pepper from the Cheese & Seasoning group to taste. Stir in remaining Heavy Cream. Serve hot.
