This recipe was adapted from a Cooking Light recipe. I fattened it up a bit.
1 cup chopped onion 2 garlic cloves, minced 3 cups chicken broth 16 oz broccoli florets (I used two large heads) 2 1/2 cups 2% milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 16 oz cheddar cheese, shredded
Saute onion in olive oil until tender. Add garlic and cook for 1 minute. Add broth and broccoli. Bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Use an immersion blender and process until desired consistency results. Return to heat and adjust seasonings, if necessary.