Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets, chopped small
  • 3 cups chicken bone broth, low sodium
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the chopped broccoli and chicken broth to the pot. Increase heat to bring it to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until the broccoli is fork-tender.
  3. Remove about 1 cup of the cooked broccoli and set aside. Use an immersion blender directly in the pot to blend the remaining soup until smooth and thickened. Stir in the heavy cream and the reserved broccoli chunks.
  4. Turn the heat down to low. Gradually stir in the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is completely melted and the soup looks glossy and uniform. Remove from heat immediately.
  5. Garnish with chopped fresh parsley before serving.