Ingredients
- 8 oz heavy cream
- 1 large onion diced
- 4 cup broccoli florets
- 1 tsp garlic powder
- 2 1/2 cup shredded cheddar cheese
- 1/4 tsp nutmeg
- 2 Tbsp butter
- 1 Tbsp Pink Himalayan Salt
- 48 oz water
Instructions
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Heat up the butter in a large stockpot.
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Cook the onions while stirring over medium high flame until they begin browning.
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Add the spices and all the broccoli into the pot.
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Pour in the water and cook for 20 minutes on medium flame.
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Pour in the heavy cream and blend the soup using a hand blender.
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Add in the cheese and keep stirring until fully melted.
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Serve hot.
Recipe Notes
