- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion, chopped
- 1 head of broccoli, florets only, chopped
- 4 cups low sodium chicken broth or vegetable broth
- 2 cups shredded cheddar cheese
Heat EVOO in a Dutch oven over medium heat. Add onions and sauté until tender and translucent, about 8 minutes. Add broccoli and cook about 3-4 minutes. Season with salt and pepper.
Add broth and bring to a simmer; reduce heat to low and cover. Cook 10 minutes. Use an immersion blender or transfer to a blender in batches and purée. Return to pot and stir in cheese until melted.