Ingredients
Serves 2
Preparation Steps
Step 1
Prepare the veggies for soup
Cut the broccoli into small florets. Peel and dice the stems if desired. Set it aside. In a large pot, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent about 4-5 minutes.Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning. Sprinkle the flour over the onion and garlic mixture. Cook for about 2-3 minutes until the mixture turns golden brown.
Step 2
Serve and enjoy!
Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer. Add the broccoli florets to the pot. Simmer until the broccoli is tender, about 10-15 minutes. Reduce the heat to low. Stir in the shredded cheddar and Parmesan cheeses until they are fully melted and incorporated into the soup.Add the heavy cream. Season with salt, black pepper, and ground nutmeg. Ladle the soup into bowls and serve hot.
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