Step 1

In a large pot or a dutch oven, over medium heat, melt the butter.

Step 2

Add the celery and the onion, and saute until the veggies are softened (2-3 minutes). Add garlic, and cook for 30 more seconds.

Step 3

Add the washed broccoli florets and stalks if using, and cover with chicken or vegetable stock. Season with Italian seasoning, half cover with the lid and simmer until the broccoli is tender.

Step 4

Add the heavy cream, and simmer until the cream is warmed up.

Step 5

Blend the soup using an immersion blender in the pot, or transfer to a high powdered blender for a super smooth soup (I like to use my vitamix for silky smooth soups).

Step 6

Return the soup to the pot, and stir in the parmesan until it melts. Adjust the seasonings to your preference (salt & pepper). Serve with a drizzle of lemon juice, olive oil, homemade croutons, and garnish with fresh herbs.