Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • ½ of one onion (chopped)
  • 2 cloves garlic (minced)
  • 4 cups broccoli florets (chopped)
  • 2-3 cups chicken broth (see Notes)
  • 1 cup heavy cream (see Notes)
  • ½ teaspoon garlic powder (optional, but highly recommended)
  • ½ teaspoon paprika (optional, but highly recommended)
  • ½ teaspoon mustard powder (optional, but highly recommended)
  • 1 teaspoon salt (to taste)
  • pepper (to taste)
  • 3 cups shredded cheddar cheese (plus more for garnish if desired, see Notes)

Instruction

  • In large stockpot, melt butter over medium heat. Add onion and cook until translucent, approximately 4 minutes. Stir in garlic and cook 30 seconds, stirring constantly, until fragrant.
  • Add broccoli florets, chicken broth (see Notes), heavy cream, garlic powder, paprika, mustard powder, salt, and pepper. Simmer until broccoli is tender, approximately 10 minutes.
  • Use slotted spoon to remove roughly 1 cup broccoli and transfer to bowl. Remove stockpot from heat and use immersion blender to blend soup until smooth.
  • Add in 1 to 2 handfuls of shredded cheese and stir until melted. Repeat until all shredded cheese is incorporated, then blend again with immersion blender until smooth.
  • Return stockpot to heat. Transfer broccoli florets from bowl to soup. Taste and adjust seasonings as desired. Serve warm with extra shredded cheese for garnish, if desired.