Broccoli and Cheddar Soup

Ingredients

• 6 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground pepper
• 2 lbs broccoli, florets with stems peeled and trimmed to 3 inches
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups half-and-half
• 8 oz very sharp cheddar, grated, plus more for topping
• 1/4 tsp freshly grated nutmeg

Instructions

1. Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
2. Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
3. Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
4. Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg, and all but 1 cup of the reserved broccoli mixture.
5. Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
6. Using a hand blender, purée the soup to desired consistency. Alternatively, transfer to a blender and purée to desired consistency.
7. Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more cheddar if desired, and lots of freshly ground pepper.