Begin by thoroughly washing the fresh broccoli under cool running water. Chop the broccoli into bite-sized florets and finely dice one medium onion along with three cloves of garlic.

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and fragrant. Then, add the minced garlic and continue sautéing for an additional minute.

Next, introduce the prepared broccoli florets to the pot, stirring well to combine. Pour in about 4 cups of vegetable broth and season lightly with salt and pepper. Bring the mixture to a gentle simmer over medium-high heat. Allow it to simmer for 20–25 minutes, or until the broccoli is tender.

Once the broccoli is tender, use an immersion blender directly in the pot to blend the soup to your desired consistency.

With the soup blended, reduce the heat to low and gradually stir in 2 cups of shredded sharp cheddar cheese and 1 cup of heavy cream. Stir continuously until the cheese is completely melted.

After the cheese has melted, taste the soup and adjust seasoning as needed with more salt, pepper, or even a dash of nutmeg.