In a large pot, melt the butter over medium heat. The aroma will start to fill the air nicely!
Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This step adds a lovely depth of flavor to the soup.
Now, sprinkle the flour over the sautéed onion and garlic. Stir it to form a roux, cooking it for 1-2 minutes to eliminate the raw flour taste.
Gradually add the broth while stirring constantly. This will help to create a smooth mixture.
Next, toss in the broccoli florets and bring the mixture to a gentle simmer. Cook for about 10-15 minutes until the broccoli is tender and vibrant.
Reduce the heat to low and pour in the milk, stirring to blend everything beautifully.
Stir in the grated cheddar cheese until it’s melted and smooth. Season with salt, pepper, and a hint of nutmeg for that extra touch.
If you prefer a silky texture, you can use an immersion blender to achieve your desired consistency.