A creamy and cheesy broccoli soup that's perfect for warming up on a chilly day.
Chop the fresh broccoli into small florets and dice the onion.
Cutting the broccoli into smaller pieces ensures even cooking.
In a large saucepan, melt the butter over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the broccoli to the saucepan and pour in enough water to cover the vegetables. Simmer until the broccoli is tender.
Cover the pan with a lid to speed up the cooking process.
Transfer the cooked broccoli and onion to a blender and blend until smooth, leaving some texture if desired.
Blend in batches if your blender is small to avoid spills.
In the same saucepan, melt the remaining butter and stir in the flour to create a roux. Cook for 2 minutes.
Keep stirring to avoid lumps in the roux.
Gradually whisk in the cream and the blended broccoli mixture. Heat until the soup thickens.
Add the cream slowly to maintain a smooth consistency.
Stir in the cheese until melted and season with salt and pepper to taste.
Taste the soup before adding salt as the cheese might already be salty.
Serve the soup hot, garnished with a sprinkle of cheese or a drizzle of cream.
Serve with a side of crusty bread for a complete meal.
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