Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth
  • 4 cups (approx. 450g) broccoli florets, cut into small pieces
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (240ml) milk (whole milk)
  • 2 tablespoons (30ml) all-purpose flour
  • 2 cups (approx. 225g) sharp cheddar cheese, shredded
  • Optional: Pinch of cayenne pepper

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Pour in vegetable broth. Add broccoli florets, salt, and pepper. Bring to a simmer.
  3. Reduce heat and simmer until broccoli is tender.
  4. In a small bowl, whisk together milk and flour until smooth. Slowly whisk into the soup. Simmer until thickened.
  5. Reduce heat to low. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Do not boil.
  6. Taste and adjust seasoning. Add cayenne pepper if desired. Serve hot, garnished with extra cheese.