Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 4 cups (950ml) vegetable broth
  • 2 cups (470ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 4 cups (about 400g) broccoli florets, cut into bite-sized pieces
  • 2 cups (about 200g) shredded cheddar cheese
  • Pinch of nutmeg (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes.
  3. Gradually whisk in the vegetable broth until smooth, ensuring no lumps form. Then stir in the milk.
  4. Add Dijon mustard, salt, pepper, and optional nutmeg. Bring to a simmer, stirring occasionally.
  5. Add the broccoli florets and cook until tender-crisp, about 8-10 minutes.
  6. For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until completely melted and smooth.
  8. Taste and adjust seasoning as needed. Add more salt, pepper, or cheese to your liking.
  9. Ladle into bowls and serve hot.