Creamy Broccoli and Parmesan Soup with Toasted Pine Nuts

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.

Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is very tender.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Return the soup to the pot and stir in heavy cream and Parmesan cheese. Heat through gently, being careful not to boil.

Season with salt and pepper to taste.

While the soup is simmering, toast the pine nuts in a small, dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they can burn easily.

Ladle the soup into bowls and garnish with toasted pine nuts and extra grated Parmesan cheese. Serve immediately.