Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
Once the broccoli is fork tender, reduce heat to low.
Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!
Notes
Pro Tips
See blog post above from key tips on ensuring that your soup is thick, creamy, and smooth!
Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it's such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
The mustard powder, Worcestershire- sauce, and hot sauce in this recipe are flavor enhancers that you can't taste outright. I use Frank's hot sauce.
An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
Nutmeg is pretty potent so be sure to use just a pinch.
You can skip the Parmesan cheese if preferred, but I like the flavor it adds!