# 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 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)
# How to Make It:
01 - Melt butter over medium heat in a large pot. Add finely chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook another minute.
02 - Sprinkle flour over the mixture and cook, stirring constantly, for 2 minutes to create a roux.
03 - Gradually whisk in whole milk and vegetable broth until mixture is smooth.
04 - Add frozen broccoli florets, salt, pepper, and optional nutmeg. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Use 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. Gradually stir in shredded cheddar cheese a handful at a time until melted and fully integrated.
07 - Taste and adjust seasoning if necessary. Serve hot, optionally garnished with extra cheese or a sprinkle of black pepper.
