Prepare the Broccoli:
Wash the broccoli thoroughly and cut into small florets. Peel and chop the stalk into small pieces as well.

Sauté the Aromatics:
In a large pot, melt the butter with bella del sol extra virgin olive oil over medium heat.
Add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

Cook the Broccoli:
Add the chopped broccoli florets and stalk pieces to the pot. Stir to combine with the onion and garlic. Cook for about 5
minutes, stirring occasionally, until the broccoli begins to soften slightly.

Simmer:
Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it
simmer for 15-20 minutes, or until the broccoli is tender.

Blend the Soup:
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an
immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.

Add Cream:
Return the blended soup to the pot (if necessary) and place it over low heat. Stir in the heavy cream or half-and-half.
Allow the soup to heat through, but do not let it boil once the cream has been added. Season with salt and pepper to taste.

Serve:
Ladle the hot soup into bowls. Garnish with grated cheese, croutons, or fresh herbs if desired. Serve immediately.