4 cups broccoli florets plus stems1 cup cheddar cheese shredded4 tbsp butter2 cup onion1 cup celery5 cup chicken broth1 cup heavy whipping cream1 ½ tsp xanthan gumsalt/pepper
In a large stockpot or heavy dutch oven (cast iron pot) add the butter, onion, celery, salt and pepper to your pan and cook until onions and celery are translucent.
Add your broccoli florets and cook for additional 2-3 minutes or until broccoli turn bright green. Then add chicken broth and bring to a boil. With a soup ladle, carefully remove 1 cup of cooked soft florets and 1 cup broth into a blender or large bowl. Using a hand emulsifier or just your blender, blend this batch of broccoli and broth into a smooth thick puree and then add back to your large pot.
Turn down the heat and let the soup simmer. Then slowly add the shredded cheese while continuously stirring soup. The continuous stirring will help the cheese fully melt into the cream and broccoli.