Creamy Broccoli Cheddar Soup: A Comforting Homemade Favorite

 In a pot, sauté diced onions and minced garlic in butter until soft.

 Add chopped broccoli florets and cook until slightly tender.

Sprinkle flour over the veggies and cook for 1-2 minutes to make a roux.

Slowly pour in chicken or vegetable broth, stirring to avoid lumps.

Simmer until broccoli is fully cooked, then stir in heavy cream.

Add shredded cheddar cheese, stirring until melted and smooth.

Season with salt, pepper, and a pinch of nutmeg for depth.

Serve hot, garnished with extra cheese and a sprinkle of chopped parsley.