Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 4 cups chopped broccoli florets
  • 2 cups peeled and diced broccoli stalks
  • 3 cups chicken or vegetable broth
  • 4 oz softened and cubed cream cheese
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dry mustard powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a large pot or Dutch oven. Add the diced onions and sauté until translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the broccoli florets, diced stalks, and broth to the pot. Bring to a boil, then reduce heat to low and simmer for 8-10 minutes until the stalks are fork-tender.
  3. Using an immersion blender, pulse the soup. For a chunky yet thick consistency, blend only half of the soup. Stir in the cubed cream cheese until completely melted and smooth.
  4. Lower the heat to low to prevent the cheese from separating. Stir in the heavy cream, ground nutmeg, and dry mustard powder.
  5. Gradually fold in the shredded sharp cheddar cheese, stirring constantly until the soup is a uniform gold color and the cheese is fully melted.