Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth (or chicken broth)
  • 4 cups (approx. 450g) fresh broccoli florets, chopped (about 1 large head)
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.2ml) black pepper, or to taste
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream (optional, for extra richness)
  • 8 ounces (225g) sharp cheddar cheese, shredded (about 2 cups)
  • Optional garnish: Chopped chives, croutons, extra shredded cheddar

Instructions:

  1. Melt butter in the pot. Add onion and garlic, and sauté until softened (about 5 minutes).
  2. Pour in the vegetable broth. Add the chopped broccoli florets. Season with salt and pepper.
  3. Bring to a simmer, then reduce heat and cook until the broccoli is tender (about 15 minutes).
  4. If desired, use an immersion blender to partially or fully blend the soup until smooth. Safety Note: If using a regular blender, cool the soup slightly before blending in batches.
  5. Reduce heat to low. Stir in the milk and heavy cream (if using). Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Pro Tip: Adding a pinch of cornstarch mixed with a little cold milk (a slurry) before the cheese can help prevent it from clumping.
  6. Taste and adjust seasonings as needed. Garnish with chopped chives, croutons, and/or extra shredded cheddar cheese, if desired. Serve immediately.