Preparation Steps

• In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the onions and stir constantly for about 1-2 minutes to create a roux.
• Gradually whisk in the broth and milk, stirring continuously to avoid lumps.
• Add the broccoli florets and bring the soup to a gentle boil. Reduce heat and simmer for 10-12 minutes, or until broccoli is tender.
• Remove from heat and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend carefully.
• Return the soup to the pot and stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and optional nutmeg.
• Serve hot, garnished with extra cheese or croutons if desired.