Ingredients:

  • 4 tablespoons (57g) unsalted butter, divided
  • 1 medium yellow onion, finely chopped (about 1 cup; 150g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) vegetable broth (or chicken broth)
  • 2 cups (475ml) milk (whole or 2%)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 pound (450g) broccoli florets, cut into small pieces
  • 2 cups (225g) shredded sharp cheddar cheese (or a blend of cheddar and Gruyere)
  • Optional: A pinch of nutmeg

Instructions:

  1. Melt 2 tablespoons of butter in the saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Melt the remaining 2 tablespoons of butter in the same pan. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly whisk in the vegetable broth, ensuring no lumps form. Gradually whisk in the milk.
  4. Add salt, pepper, and nutmeg (if using). Bring the mixture to a simmer, stirring occasionally.
  5. Add the broccoli florets and simmer until tender-crisp, about 8-10 minutes.
  6. Reduce heat to low. Gradually add the shredded cheese, stirring until melted and smooth. Don't boil the soup after adding the cheese.
  7. Ladle the broccoli cheese soup recipe into bowls and serve immediately.