Ingredients

The following ingredients have 8 Servings
  • 1/2 cup 1 stick unsalted butter
  • 1 onion (diced)
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 cups half-and-half
  • 4 heads broccoli (cut into florets)
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 cups shredded mild cheddar cheese
  • 2 cups vegetable broth

Instruction

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half-and-half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli, nutmeg, salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until broccoli is tender, about 20-30 minutes.
  • Stir in cheese, a handful at a time, until smooth, about 1-2 minutes. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes.
  • Serve immediately.