- 1/4 cup butter
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 1 (10.5 ounce) can chicken broth
- 2 cups milk
- 1 1/2 cups grated Gouda cheese
- 2 cups chopped broccoli
- 1 pinch ground nutmeg
- salt and pepper to taste
- Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
- Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
- Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
- Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
- Stir broccoli into the soup.
- Season the soup with nutmeg, salt, and black pepper to serve.