Ingredients:

• 4 cups fresh broccoli florets (about 1 pound)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste

How to get that TastyBurp

1. Start by melting the butter in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and garlic to the pot and sauté them for about 3-5 minutes until they become soft and translucent.

3. Sprinkle the flour over the sautéed onions and garlic, then stir continuously for about 1-2 minutes. This will create a roux, which will help thicken the soup.

4. Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly.

5. Add the broccoli florets to the pot and simmer for about 10-15 minutes or until the broccoli becomes tender. You can use a fork to test the tenderness of the broccoli.

6. Once the broccoli is tender, use an immersion blender to carefully blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender in batches, blend, and then return it to the pot.

7. Reduce the heat to low and add the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth.

8. Season the soup with salt and pepper to taste. Keep in mind that the amount of salt needed may vary depending on the saltiness of your cheese and broth.

9. Let the soup simmer for a few more minutes to heat through, then serve hot. You can garnish it with additional shredded cheese or croutons if desired.

10. Enjoy that TastyBurp!