Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt (to taste)
  • ½ teaspoon black pepper (to taste)
  • ¾ cup softened goat cheese, crumbled
  • ¼ cup fresh parsley, chopped (optional)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and cook until translucent (about 5 minutes). Stir in minced garlic and sauté for another minute until fragrant.
  3. Incorporate fresh broccoli florets into the pot. Stir to combine, cooking for 2-3 minutes.
  4. Pour in vegetable broth, and bring the mixture to a boil.
  5. Reduce heat and simmer until broccoli is tender, about 10 minutes.
  6. Using an immersion blender, carefully blend the soup until smooth.
  7. Return the blended soup to low heat, and stir in heavy cream.
  8. Adjust seasoning with salt and pepper as needed.
  9. Ladle soup into bowls and top with crumbled goat cheese and parsley if desired.