Preparation Steps

• In a large heavy pot over medium heat, melt the butter until foaming.
• Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook 1 minute more.
• Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 2 to 3 minutes to form a roux and remove the raw flour taste.
• Gradually whisk in the chicken broth until smooth, then add the broccoli florets. Bring to a simmer and cook until broccoli is tender, about 10 to 12 minutes.
• Use an immersion blender to puree the soup to your desired texture, leaving some small broccoli pieces for bite if you like. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
• Stir in the milk and heavy cream and warm the soup gently over low heat; do not boil. Gradually add the shredded cheddar in small handfuls, stirring constantly until melted and smooth.
• Season with salt, black pepper, and nutmeg. Taste and adjust seasoning as needed. Heat through until slightly thickened, about 3 to 5 minutes.
• Serve hot with crusty bread or a sourdough bowl if desired.