Ingredients: Gather all the necessary ingredients, which typically include broccoli florets, onion, garlic, carrots, celery, chicken or vegetable broth, milk or cream, cheddar cheese (or your preferred cheese), butter, all-purpose flour, salt, and pepper.
Preparation of Vegetables: Start by chopping the onion, garlic, carrots, and celery into small pieces. Cut the broccoli into small florets, discarding the tough stems. This ensures that the vegetables cook evenly and blend smoothly into the soup.
Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Sauté the chopped onion, garlic, carrots, and celery until they are softened and fragrant. This forms the flavorful base of the soup.
Add Broth and Broccoli: Pour in the chicken or vegetable broth and add the broccoli florets to the pot. Bring the mixture to a simmer and let it cook until the broccoli is tender but still bright green, about 8-10 minutes.
Blend the Soup: Using an immersion blender or transferring the soup in batches to a blender, blend the soup until smooth and creamy. Be cautious when blending hot liquids to avoid splattering.
Add Cheese and Cream: Return the blended soup to the pot and stir in the shredded cheddar cheese until melted and incorporated. Pour in milk or cream to reach your desired consistency, stirring until heated through.
Season to Taste and Serve: Season the soup with salt and pepper to taste. Adjust the seasoning as needed, adding more cheese for extra richness if desired. Ladle the broccoli cheese soup into bowls and serve hot, optionally garnished with extra shredded cheese or chopped parsley on top.
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