1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 head of broccoli, chopped into florets
4 cups of chicken or vegetable broth
1 cup of heavy cream
1 cup of grated cheddar cheese
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and sauté until softened.
Add the broccoli and broth to the pot. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, or until the broccoli is tender.
Use an immersion blender to blend the soup until smooth.
Stir in the cream and grated cheese, and continue to stir until the cheese is fully melted and the soup is heated through.
Season with salt and pepper to taste.
Serve and enjoy!
Note: You can also use a blender or food processor to blend the soup, but be sure to let it cool before blending and work in batches to avoid overfilling the blender and splattering hot soup.