Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (about 1 pound or 450g), plus stems peeled and chopped
  • 4 cups vegetable broth (or chicken broth for richer flavor, 950 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup heavy cream (or half-and-half for a lighter version, 120 ml)
  • 1 cup shredded sharp cheddar cheese (about 115g), plus extra for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion and garlic, and sauté until softened and fragrant.
  2. Add broccoli florets, chopped stems, and vegetable broth. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer until broccoli is very tender.
  4. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly before blending in batches. Be VERY careful blending hot liquids!
  5. Stir in the heavy cream and cheddar cheese until melted and smooth.
  6. Taste and adjust seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes for a little kick.
  7. Ladle into bowls and garnish as desired.