Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 lbs fresh broccoli, stems peeled and diced, florets cut into bite-sized pieces
  • 3 cups vegetable or chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the buttery onions and stir constantly for 2 minutes until the mixture smells slightly nutty and forms a pale paste.
  3. Slowly pour in the broth while whisking to prevent lumps. Add the diced broccoli stems and florets. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes until stems are tender.
  4. Remove the pot from heat. Stir in the Parmesan cheese and heavy cream. Use an immersion blender to process the soup until velvety and smooth.
  5. Stir in the lemon juice and season with salt and pepper.