Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 1 teaspoon Dijon mustard (optional)
  • Croutons or extra shredded cheese for garnish
  • Freshly cracked black pepper for garnish

Instructions:

  1. Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent (about 3-5 minutes). Stir in minced garlic and cook for an additional 1 minute until fragrant.
  2. Add broccoli florets to the pot and sauté for 2-3 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes, until broccoli is tender.
  3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  4. Stir in heavy cream and bring mixture to a low simmer. Add shredded cheese, stirring until melted and smooth. Incorporate Dijon mustard if using.
  5. Season with salt and pepper to taste. Serve hot, garnished with croutons or extra cheese if desired.