Preparation Steps

• In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
• Stir in the chopped broccoli, vegetable broth, water, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until broccoli is tender.
• Remove the soup from heat and use an immersion blender to puree until smooth, or transfer to a blender in batches and blend until creamy.
• Return the soup to the pot over low heat. Sprinkle in the flour and whisk continuously for 2 minutes to create a roux.
• Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 5 minutes, stirring occasionally.
• Reduce heat to low and gradually stir in the shredded cheddar and American cheese until fully melted and soup is smooth and creamy.
• Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra cheese or croutons.