1. Cook 1 minced onion and 2 Tablespoons unsalted butter in a Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Add
1 1/2 pounds frozen broccoli florets (thawed) and 4 cups low-sodium chicken broth, cover, and simmer
until broccoli is tender, about 10 minutes.
2. Puree soup*, return to pot, and whisk in 1 cup heavy cream. Return to a simmer, then slowly whisk in
3 cups shredded sharp cheddar cheese**. Season with salt and pepper to taste.
*An immersion blender makes this so easy- no need to transfer hot soup to a blender.
**I used 12 ounces of Cracker Barrel Vermont Sharp White Cheddar.