📖 Instructions

1. First things first, let's prep the broccoli. Wash about 1.5 pounds of fresh broccoli florets and cut them into roughly 1-inch pieces. If using frozen, no need to thaw—just add them straight in!
2. Next, in a large pot, melt 2 tablespoons of butter over medium heat. Add 1 medium chopped yellow onion and cook, stirring occasionally until softened which should take about 5-7 minutes. Dont' burn the onions! That would be sad.
3. Now, add those prepped broccoli florets and 4 cups of vegetable broth. Bring everything to a boil, then reduce the heat and simmer until the broccoli is very tender, about 15-20 minutes. You should be able to easily pierce a floret with a fork.
4. Once the broccoli is cooked, you have a few options. If you want a super-smooth soup, carefully transfer the mixture to a blender (working in batches if needed). If you're feeling less ambitious (or own an immersion blender!), carefully blend the soup directly in the pot using an immersion blender. Otherwise you can use a fine-mesh sieve to remove any tough bits.
5. Stir in 1 cup of heavy cream or milk, and season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed; I always add a pinch more salt than I think is necessary. Don’t be shy!
6. Finally, stir in 1/2 cup of grated Parmesan cheese. Let the soup cool completely. I love this step because the flavor develops and gets even richer while it's chilling.
7. Once the soup is completely chilled, taste and adjust seasonings. Garnish with extra grated Parmesan, a drizzle of olive oil, and fresh herbs like dill or chives if you're feeling fancy. Then serve and enjoy the refreshing goodness!