Velvety Broccoli Cheddar Delight

1. Preparing the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the minced garlic, letting it release its aroma without browning, roughly 1 minute. Incorporate the prepared broccoli stems, sautéing until they turn vibrant green and start to soften, approximately 5 minutes.

2. Broth Infusion

Pour in the low-sodium chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Continue cooking until the broccoli stems are tender, which should take about 5 minutes.

3. Creamy Broccoli Blend

Add the broccoli florets, pour in the heavy cream, and sprinkle in the ground nutmeg. Let the soup simmer until the florets are just tender, maintaining a gentle boil for another 5 minutes.

4. Smooth Puree

In batches, transfer the soup to a blender and purée until completely smooth. Carefully return the soup to the pot and reheat it over medium temperature.

5. Cheesy Indulgence

When the soup is heated through, blend in the shredded mild cheddar cheese until it's fully melted. Season the soup with salt and a dash of cayenne pepper to your taste preference.