Begin by melting the butter in a large heavy-bottomed pot over medium heat until it’s bubbling and fragrant.
Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft, filling your kitchen with a sweet aroma.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn or turn bitter.
Sprinkle the flour over the sautéed aromatics and stir well to coat everything evenly. Let it cook for about 1 minute to eliminate the raw flour taste.
Gradually pour in the broth while stirring constantly to prevent lumps, bringing the mixture to a gentle simmer.
Add the fresh broccoli florets to the simmering broth, stirring to combine. Cook for about 8-10 minutes until the broccoli is tender but still vibrant green.
Reduce the heat to low and stir in the grated sharp cheddar cheese, a handful at a time, until melted and smooth, creating a rich, cheesy base.
Use an immersion blender directly in the pot to blend the soup until it’s creamy but still has some texture—about 30 seconds to 1 minute. Alternatively, transfer to a blender in batches.
Stir in the heavy cream and cook for another 2-3 minutes until warmed through. Taste and season with salt and pepper as needed.
Once the soup is hot, smooth, and fragrant, ladle it into bowls and serve immediately, topped with extra cheese or fresh herbs if desired.
