Step 1

1 Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces.

Step 2

2 Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until lightly browned.

Step 3

3 Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute.

Step 4

4 Add broth and stir well. Cover and let simmer for 5 minutes.

Step 5

5 Transfer the cooked vegetables and broth into a food processor and pulse until the ingredients are smooth and creamy soup.

Step 6

6 In the same pot heat the rest of the butter and fry the broccoli florets. Stir the broccoli only occasionally to get a lovely roasted flavor.

Step 7

7 Pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip the sieve. Combine well and add more salt and pepper if needed. If the soup seems to be too thick, add some water or broth.

Step 8

8 Allow the mixture to simmer for a few minutes.

Step 9

9 Add cream and cheese and mix well. Cook until the cheese has melted.

Step 10

10 Serve hot and garnish with some shredded cheddar cheese.