# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 ½ cups sharp cheddar cheese, grated
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 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)
# Directions:
01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden 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 onions and garlic. Cook while stirring constantly for 2 minutes to develop a roux.
04 - Gradually whisk in vegetable broth, ensuring a smooth mixture with no lumps. Bring to a gentle simmer.
05 - Incorporate roasted broccoli into the pot, reserving a few florets for garnish if desired. Simmer for 8 minutes.
06 - Blend soup until completely smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook over low heat, stirring until cheese melts and the soup attains a creamy consistency. Adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with reserved broccoli florets and additional cheddar if desired. Serve hot.
