Ingredients:

  • 1 tablespoon olive oil or unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets (about 1 medium head)
  • 2 cups vegetable or chicken broth
  • 1 cup whole milk or heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add diced onion; cook until soft and translucent (about 5 minutes).
  3. Stir in minced garlic; cook until fragrant (about 1 minute).
  4. Add broccoli florets to the pot; sauté for an additional 3-4 minutes.
  5. Pour in broth; bring to a boil.
  6. Reduce heat, cover, and simmer until broccoli is tender (about 8-10 minutes).
  7. Using an immersion blender, blend the soup until smooth, or transfer to a regular blender in batches.
  8. Return soup to pot; stir in milk or cream and shredded cheddar cheese; stir until cheese melts and soup is creamy.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with additional cheddar if desired.