Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/ 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/ 6g)
  • 6 cups (1.4 liters) chicken broth, low sodium
  • 4 cups (approx. 400g) broccoli florets, cut into bite-sized pieces
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240 ml) heavy cream
  • 8 ounces (225g) sharp cheddar cheese, shredded (approx. 2 cups/200g)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Pour in chicken broth and add broccoli florets. Bring to a simmer.
  3. Reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
  4. Use an immersion blender to partially or fully blend the soup to your desired consistency. (Alternatively, carefully transfer the soup to a regular blender in batches.)
  5. Reduce heat to low. Stir in softened cream cheese and heavy cream until completely melted and smooth.
  6. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
  7. Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon, shredded cheddar, or chopped chives, if desired.