2. Add the pieces of broccoli and simmer for about 5 minutes.
3. Pour the vegetable broth into the saucepan. Bring to a boil, then reduce heat and let simmer for about 15 minutes, until broccoli is tender.
4. Use an immersion blender to reduce the soup into smooth puree. (You can also transfer it into portions in a blender to mix, then put it back in the pan. )
5. Add shredded cheddar cheese and stir until it’s completely melted.
6. Add heavy cream and season with salt, pepper and nutmeg if desired.
7. Simmer a few more minutes until soup is nice and warm.
Servings: This recipe makes about 4 to 6 servings of soup.
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