# What You'll Need:
→ Vegetables
01 - 1 lb frozen broccoli florets
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, 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 butter in a large pot over medium heat. Add onions and cook until translucent, approximately 4 minutes. Incorporate garlic and cook for an additional 1 minute.
02 - Sprinkle flour over the aromatics and stir continuously for 2 minutes to create a roux.
03 - Gradually whisk in whole milk and vegetable broth until smooth and fully combined.
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 softens.
05 - Use an immersion blender to blend the soup to the desired consistency. Alternatively, blend in batches using a countertop blender and return to the pot.
06 - Reduce heat to low. Gradually stir in shredded cheddar cheese, mixing continuously until fully melted and the soup is smooth.
07 - Taste and adjust seasoning if necessary. Serve hot with optional garnishes such as extra shredded cheese or a sprinkle of black pepper.
