# Components:
→ Vegetables
01 - 1 pound 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)
# Directions:
01 - Melt butter in a large pot over medium heat. Add finely chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for an additional 1 minute.
02 - Sprinkle in all-purpose flour and stir constantly for 2 minutes to create a roux base.
03 - Gradually whisk in whole milk and vegetable broth until the mixture is smooth and lump-free.
04 - Add frozen broccoli florets, salt, black pepper, and optional nutmeg. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Use an immersion blender to puree the soup to desired texture, either smooth or slightly chunky. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Reduce heat to low and incorporate shredded cheddar cheese gradually, stirring until fully melted and smooth.
07 - Taste and adjust seasoning if needed. Serve hot, optionally garnished with additional cheese or a sprinkle of black pepper.
