Ingredients
1 lb broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 cup grated Parmesan cheese (optional)
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the broccoli florets to the pot and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to a simmer and cook until the broccoli is tender, about 10-15 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
8. Return the pureed soup to the pot and stir in the heavy cream.
9. Season with salt, black pepper, and nutmeg. Stir to combine.
10. Continue to cook for another 5-10 minutes, allowing the flavors to meld.
11. If desired, stir in the grated Parmesan cheese until well combined. Adjust seasoning if needed.
12. Serve hot, garnished with additional Parmesan cheese if desired.