The first time I made this soup, I cried a little.
It was so much better than I expected it to be, and now, some five years later, it is still my go-to broccoli soup recipe.
If you want a broccoli soup that has a few shreds of carrot and unappetizingly congeals at temperatures below "boiling lava hot," go to Panera Bread. If you want one that has intense broccoli flavor, celebrates a wonderfully sharp cheddar cheese, and is as beautiful as it is delicious: Make this one.
If you don't have an immersion blender, you should get one. But you can use a regular blender in the meantime, just blend in two or three batches.
PRO TIP: If you are using a regular blender, make sure to start on LOW and use your hand and a towel to hold the lid onto the blender so you don't get pretty green soup all over your clothes and kitchen ceiling.
This recipe is originally from America's Test Kitchen. It has been slightly modified.