Wash and Cut: Begin by thoroughly washing the broccoli. Remove the florets from the stalk and cut them into bite-sized pieces.

Blanching: To preserve the vibrant green color and nutrients, blanch the broccoli in boiling water for 2-3 minutes, then immediately transfer to an ice bath. This step also softens the broccoli slightly, making it easier to blend into the soup later on.

Sautéing Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add chopped onions and minced garlic, sautéing until they become translucent and fragrant.

Flour Mixture: Sprinkle in the whole wheat or almond flour and stir well. This creates a roux that will thicken your soup and give it that luxurious consistency.

Adding Milk: Slowly pour in the high protein milk while stirring continuously to avoid lumps. Let the mixture simmer until it begins to thicken slightly.

Melting the Cheese: Lower the heat and add the shredded cheddar cheese gradually. Stir until the cheese is completely melted and the sauce is smooth and creamy.

Combining Ingredients: Add the chicken or vegetable broth into the pot, then introduce the blanched broccoli. Stir the mixture to ensure all ingredients are well combined.

Seasoning: Sprinkle in salt, pepper, and a pinch of nutmeg. If you’re a fan of a little spice, now is the time to add your dash of hot sauce or paprika.

Simmering: Allow the soup to simmer on low heat for about 15-20 minutes. This step ensures that the flavors meld together and that the broccoli becomes tender enough to blend slightly, giving the soup its classic thick texture.

Blending (Optional): For a smoother consistency, use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, you can blend half of the soup and mix it back in.