Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 5g)
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950 ml) vegetable broth (or chicken broth for a richer flavour)
  • 2 cups (475 ml) whole milk
  • 1 teaspoon salt (5g), plus more to taste
  • 1/2 teaspoon black pepper (2.5g), plus more to taste
  • Pinch of nutmeg (optional)
  • 4 cups (approx. 400g) broccoli florets, cut into bite-sized pieces
  • 2 cups (approx. 200g) sharp cheddar cheese, shredded

Instructions:

  1. Melt butter in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Whisk in flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in vegetable broth to avoid lumps. Then whisk in milk.
  4. Add salt, pepper, and nutmeg (if using).
  5. Bring to a simmer and cook, stirring occasionally, until slightly thickened.
  6. Stir in broccoli florets. Simmer until broccoli is tender-crisp.
  7. Reduce heat to low. Gradually stir in cheddar cheese until melted and smooth. Do NOT boil.
  8. Taste and adjust seasonings as needed.
  9. Serve hot, garnished with extra cheese or croutons, if desired.