Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced (about 1 cup / 150 g)
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets (about 1 large head)
  • 3 cups vegetable or chicken broth
  • 1 cup milk (or dairy-free alternative)
  • 1 cup sharp cheddar cheese, grated
  • Salt and pepper, to taste
  • Additional grated cheddar cheese for garnish
  • Croutons for garnish (optional)
  • Fresh parsley or chives, chopped for garnish (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onion; cook until soft and translucent (about 5 minutes). Stir in minced garlic; cook for an additional minute until fragrant.
  2. Add broccoli florets to the pot; cook for 3-4 minutes until vibrant green. Pour in the broth; bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes until the broccoli is tender.
  4. Use a blender (in batches, if necessary) or an immersion blender to puree the soup until smooth.
  5. Return the soup to the pot; stir in milk and grated cheddar cheese. Cook over low heat until cheese is melted, stirring frequently.
  6. Taste and adjust seasoning with salt and pepper. Garnish with extra cheese, croutons, and herbs if desired.