Ingredients:

• 1 head of broccoli, chopped into florets
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 2 tablespoons of butter
• Salt and pepper, to taste
• Optional: crumbled bacon or chopped green onions for garnish

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the broccoli florets and stir to coat with the butter.
4. Pour in the broth and bring the mixture to a simmer.
5. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.
7. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is heated through.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with crumbled bacon or chopped green onions, if desired.

Note: You can also use cauliflower instead of broccoli for this recipe.