# What You Need:
→ Vegetables
01 - 1 lb frozen broccoli florets
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
→ Dairy
04 - 2 cups sharp cheddar cheese, shredded
05 - 1/4 cup unsalted butter
06 - 2 cups whole milk
07 - 1 cup vegetable broth
→ Pantry
08 - 2 tablespoons all-purpose flour
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg, optional
# How-To Steps:
01 - Melt the unsalted butter in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 additional minute.
02 - Sprinkle the all-purpose flour over the onion mixture and stir constantly for 2 minutes to create a roux, ensuring no raw flour taste remains.
03 - Gradually whisk in the whole milk and vegetable broth until the mixture is smooth and homogeneous.
04 - Incorporate the frozen broccoli florets, salt, black pepper, and nutmeg if used. Bring the mixture to a simmer and cook gently for 10 to 12 minutes until broccoli is tender.
05 - Use an immersion blender to puree the soup to the desired texture, whether chunky or smooth. Alternatively, blend in batches using a countertop blender then return to the pot.
06 - Reduce heat to low and gradually fold in shredded cheddar cheese, stirring continuously until fully melted and integrated.
07 - Taste the soup and adjust seasoning as needed. Serve hot, optionally garnished with extra cheese or a sprinkle of black pepper.
