# 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
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Sprinkle flour over the aromatics and cook, stirring constantly, for 2 minutes to create a roux.
03 - Gradually whisk in whole milk and vegetable broth until the mixture is smooth.
04 - Add frozen broccoli, salt, 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 blend the soup to desired consistency. Alternatively, blend in batches using a countertop blender, then return to pot.
06 - Reduce heat to low. Stir shredded cheddar cheese in gradually, mixing until completely melted and smooth.
07 - Adjust seasoning as needed. Serve hot, optionally garnished with extra cheese or a sprinkle of black pepper.
