Melt butter in a dutch oven or large pot over medium-high heat. Add the broccoli stalks, onion, and HALF of the florets. Cook, stirring occasionally, about 3 minutes or until onion begins to soften.
Stir in the garlic and cook while stirring, about 20 seconds or until garlic becomes fragrant.
Slowly pour in the chicken broth, bring to a boil and reduce heat to medium-low. Cook until broccoli stalks are tender about 6 minutes.
Turn off the heat and pour the soup into a blender or food processor and pulse until smooth.
Return the pureed soup back into the pot and turn the heat back up to medium-high. Stir in the heavy cream and remaining broccoli florets and bring to a boil. Reduce heat to medium-low and cook until florets are tender, about 6 minutes. Add salt and pepper to taste.
Serve soup topped with the cheddar cheese and croutons.
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