1 minced onion (about 1/2 cup)2 TBS unsalted butter
2 minced garlic cloves (I used 4 cloves)
1 1/2 pounds thawed frozen broccoli florets
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese
Cook onion and butter in a Dutch oven over medium-high heat until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add thawed broccoli and chicken broth, cover, and simmer until broccoli is tender, about 10 minutes. Puree soup in a blender or use an immersion blender. I reserved some of the broccoli and chopped it instead of pureeing it all because I like pieces of broccoli in my soup. Return the soup to the pot, and whisk in heavy cream. Return to simmer, then slowly whisk in the shredded cheese. Season with salt and pepper to taste.
Source: The America's Test Kitchen Quick Family Cookbook