Preparation Steps

• In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add broccoli florets and cook for 3-4 minutes.
• Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer until broccoli is tender, about 15 minutes.
• Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and blend until smooth.
• Return the soup to the stove, stir in heavy cream, shredded cheddar, and Parmesan cheese. Heat gently until cheeses are melted and soup is heated through.
• Taste and adjust seasoning if necessary. Serve hot, garnished with additional cheese if desired.