Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups vegetable broth (946ml)
  • 2 cups whole milk (473ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 1 large head broccoli (about 1 pound / 450g), cut into florets
  • 8 ounces sharp cheddar cheese, grated (about 2 cups / 225g)
  • Chopped fresh chives or parsley (optional)
  • Croutons (optional)

Instructions:

  1. Melt butter in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in flour and cook for 1-2 minutes, whisking constantly.
  3. Gradually whisk in vegetable broth to avoid lumps. Then stir in milk, salt, pepper, and nutmeg (if using). Bring to a simmer.
  4. Add broccoli florets and cook until tender-crisp, about 10-15 minutes, or until you can pierce easily with a fork.
  5. Use an immersion blender to partially or fully blend the soup for a smoother consistency. Be careful as it is hot! If using a regular blender, do it in batches and vent the lid.
  6. Remove pot from heat. Stir in grated cheddar cheese until melted and smooth. Don't boil it now.
  7. Ladle into bowls and garnish with chives/parsley and croutons, if desired.