# 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 in a large pot over medium heat. Add chopped onion and cook until translucent, about 4 minutes, then add garlic and cook for an additional minute.
02 - Sprinkle in flour, stirring constantly, and cook for 2 minutes until mixture is well combined and fragrant.
03 - Gradually whisk in whole milk and vegetable broth until the mixture is smooth.
04 - Add frozen broccoli florets, salt, pepper, and nutmeg if using. Bring to a gentle simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Using an immersion blender, puree the soup to desired consistency. Alternatively, blend in batches in a countertop blender and return to pot.
06 - Reduce heat to low and gradually stir in shredded cheddar cheese until fully melted and the soup is smooth.
07 - Adjust seasoning to taste and serve hot, optionally garnished with additional cheese or a sprinkle of black pepper.
