Ingredients:
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
4 cups broccoli florets, chopped
1 small onion, diced
2 cups shredded sharp cheddar cheese
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
Salt and pepper to taste
Heavenly Apple Fritter Bites with Apple Cider Glaze
Homemade Cream Cheese Recipe: Smooth and Creamy Delight
Southern Delight: Homemade Italian Cream Cake Recipe
Instructions:
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook the flour and form a roux.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the chopped broccoli florets to the pot and let them cook until tender, about 10-12 minutes.
Using an immersion blender or transferring the mixture to a blender in batches, blend the soup until smooth. Return it to the pot if necessary.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste, adjusting as needed.
Serve the soup hot, garnished with extra shredded cheddar cheese if desired