# Components:
→ 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 tbsp all-purpose flour
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg (optional)
# Method:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute.
02 - Sprinkle in the flour and stir constantly for 2 minutes to form a smooth roux.
03 - Gradually whisk in the whole milk and vegetable broth until fully combined and smooth.
04 - Add frozen broccoli florets, salt, black pepper, and nutmeg if using. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Use an immersion blender to purée the soup to preferred consistency. Alternatively, carefully blend in batches using a countertop blender and return to the pot.
06 - Reduce heat to low. Gradually stir in shredded cheddar cheese a handful at a time, stirring until fully melted and smooth.
07 - Taste and adjust seasoning if necessary. Serve warm, optionally garnished with extra cheese or a sprinkle of black pepper.
