# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (approximately 1 lb), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 1½ 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
# 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 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 while stirring continuously.
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 and velvety. Alternatively, transfer to a countertop blender and puree in batches.
07 - Reduce heat to low. Stir in heavy cream, grated cheddar cheese, and nutmeg. Cook, stirring continuously, until cheese is fully melted and soup is creamy and uniform.
08 - Ladle hot soup into serving bowls. Garnish with reserved roasted broccoli florets and additional cheddar cheese if desired. Serve immediately while hot.
