Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 teaspoons) (6g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups vegetable broth (950ml)
  • 2 cups milk (475ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 cups broccoli florets, cut into bite-sized pieces (about 1 pound) (450g)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces) (225g)
  • Pinch of nutmeg (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  2. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  3. Gradually whisk in vegetable broth, ensuring no lumps form. Then, stir in milk.
  4. Add Dijon mustard, salt, pepper, and optional nutmeg. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  5. Add broccoli florets and cook until tender-crisp, about 5-7 minutes.
  6. Remove pot from heat and stir in shredded cheddar cheese until melted and smooth. Don't boil after adding cheese.
  7. Ladle into bowls and serve immediately.