Chop the broccoli into small florets and dice the onion. Mince the garlic.

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Add the chopped broccoli to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the broccoli is tender.

If you prefer a smoother texture, use an immersion blender to purée part of the soup or carefully transfer it to a blender and blend in batches.

Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.

Ladle the soup into bowls and top with croutons, parsley, or extra cheese if desired.