Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
- Stir in shredded cheddar cheese until melted and smooth. Do not boil.
- Stir in heavy cream, salt, and pepper. Heat gently until warmed through.
- Ladle the soup into bowls. Top with crumbled bacon, sour cream, and chopped green onions.
Nutrition
Notes
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the soup before adding the cream.