Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 6g)
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) vegetable broth (or chicken broth)
  • 2 cups (475ml) whole milk
  • 1/2 cup (120ml) heavy cream (optional, for extra richness)
  • 1 large head of broccoli (approximately 1.5 lbs / 680g), cut into small florets
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 4 cups (450g) sharp cheddar cheese, freshly grated (very important!)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice (freshly squeezed)
  • Salt and black pepper to taste

Instructions:

  1. Melt butter in a large pot. Add onion and sauté until softened and translucent. Add garlic and sauté until fragrant.
  2. Stir in flour and cook for 1-2 minutes, stirring constantly, to create a roux. This thickens the soup.
  3. Gradually whisk in vegetable broth, making sure to scrape up any browned bits from the bottom of the pot. Then, whisk in milk and heavy cream (if using).
  4. Add broccoli florets to the pot. Season with salt and pepper. Bring to a simmer and cook until broccoli is tender-crisp.
  5. Reduce heat to low. Gradually add grated cheddar cheese, stirring constantly until completely melted and smooth. Do not boil.
  6. Stir in nutmeg (if using) and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and serve immediately. Enjoy your broccoli cheddar soup!