Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 medium onion, diced (about 150g)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets, chopped (about 480g)
  • 3 cups vegetable broth (720ml)
  • 1 cup whole milk (240ml)
  • 1 cup shredded sharp cheddar cheese (about 110g)
  • ½ teaspoon salt (2g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon ground nutmeg (optional)

Instructions:

  1. Melt butter in the saucepan over medium heat. Add diced onion and sauté until translucent (5 minutes). Stir in minced garlic and cook until fragrant (1 minute).
  2. Add chopped broccoli florets, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
  3. Simmer for 15 minutes until broccoli is tender.
  4. Using an immersion blender, blend the soup until smooth, or carefully transfer it to a blender and puree in batches.
  5. Return blended soup to the pot, stir in milk, and slowly add shredded cheddar. Heat until cheese is melted and incorporated, stirring continuously.
  6. Taste and adjust seasoning as necessary. Serve warm, garnished with additional cheese if desired.