Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken or vegetable broth
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the broccoli florets to the pot and cook for another 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a simmer. Let the broccoli cook for 10-12 minutes until tender.
4. Using an immersion blender or a regular blender, blend the soup until smooth (or leave it slightly chunky if preferred).
5. If you prefer a thicker soup, whisk in flour and cook for 2-3 minutes, then add milk slowly, stirring constantly. Bring the soup to a simmer again.
6. Add shredded cheddar cheese and stir until fully melted and smooth. Season with salt and pepper to taste.
7. Serve hot and enjoy!