Ingredients

1.

Broccoli
8 ounce
2.

Shredded Cheddar Cheese
4 cup, shredded
3.

Butter
2 tablespoon
4.

Garlic Raw
1 clove
5.

Heavy Cream
1 cup
6.

Salt
½ teaspoon
7.

Black Pepper
¼ tsp
8.

Spices Onion Powder
¾ tsp
9.

Spices Paprika
½ tsp
10.

Spices, Mustard Seed, Ground
1 tsp
11.

Vegetable Broth
6 cup
12.

Cream Cheese
2 ounce
13.

Cornstarch
1 tablespoon

Instructions

1.
Chop the broccoli into bite-sized pieces, including both florets and stems. Shred the cheddar cheese (if not pre-shredded) and set aside. Melt the butter in a large soup pot over medium heat. Add the broccoli to the pot.
2.
Mince the garlic and add it to the pot with the broccoli. Cover the pot and cook for about 5 minutes, or until the broccoli softens slightly, stirring occasionally to prevent burning.
3.
Pour the heavy cream into the saucepan, add all the seasonings, and stir well to combine. Bring the mixture to a simmer and cook for about 2 minutes.
4.
Pour in the vegetable broth. Cover the pot and bring the soup to a boil. Reduce heat to a simmer and cook until the broccoli reaches your desired tenderness, approximately 15-20 minutes.
5.
Dice the cream cheese into small pieces and ensure it's at room temperature for easier melting. Stir the cream cheese into the soup, allowing it to melt completely into the broth.
6.
Gradually add the shredded cheddar cheese, about a ½ cup at a time, stirring until each addition is fully melted into the soup before adding more.
7.
Remove about ½ cup of the soup broth (including a little broccoli). In a separate bowl, combine the broth with the cornstarch and mix until smooth. Return the thickened broth to the soup pot. Simmer for about 5 more minutes, allowing the soup to thicken further. Serve and enjoy!