# What You'll Need:
→ Vegetables
01 - 1 lb frozen broccoli florets
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
→ Dairy
04 - 2 cups shredded sharp cheddar cheese
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
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg (optional)
# Cooking Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook for an additional 1 minute.
02 - Sprinkle flour over the onion mixture and cook, stirring continuously, for 2 minutes to create a roux.
03 - Gradually whisk in whole milk and vegetable broth until the mixture is smooth and uniform.
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 puree soup to preferred consistency, either chunky or smooth. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Reduce heat to low. Stir in shredded cheddar cheese gradually, mixing until completely melted and smooth.
07 - Taste and adjust salt and pepper as needed. Serve hot with optional garnishes such as extra cheese or freshly ground black pepper.
