Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent, about 5 minutes.
3. Incorporate the chopped broccoli into the pot, cooking for an additional 5 minutes.
4. In a separate bowl, whisk together the all-purpose flour and milk until a smooth mixture forms.
5. Gradually pour the flour and milk mixture into the pot with the broccoli, stirring continuously to prevent lumps from forming.
6. Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil.
7. Reduce the heat and let the soup simmer for 15-20 minutes, or until the broccoli becomes tender.
8. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don't have an immersion blender, a regular blender will work as well. Just make sure to let the soup cool slightly before blending to avoid any potential burns.
9. Return the soup to the pot (if using a regular blender) and add in the shredded cheddar cheese. Stir until the cheese has completely melted into the soup.
10. Season the soup with salt and pepper to taste.
11. Serve your Creamy Broccoli and Cheddar Soup hot, with a sprinkle of extra cheese on top if desired. Enjoy!