# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1 1/4 pounds), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 1/2 cups sharp cheddar cheese, grated (about 6 ounces)
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/8 teaspoon ground nutmeg (optional)
# Directions:
01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until golden brown and tender.
02 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion and garlic mixture. Cook for 2 minutes, stirring constantly, to form a smooth roux and eliminate raw flour taste.
04 - Slowly whisk in vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally.
05 - Add roasted broccoli to the pot, reserving a few florets for garnish if desired. Simmer for 8 minutes to allow flavors to meld.
06 - Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches using a countertop blender, venting to release steam.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring constantly, until cheese is fully melted and soup reaches desired consistency. Adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls. Garnish with reserved roasted broccoli florets and additional shredded cheddar if desired. Serve immediately while hot.
