Wash and chop 2 cups of fresh broccoli into bite-sized florets, dice one medium onion and mince 2 cloves of garlic.

In a large pot over medium heat, melt 2 tablespoons of butter until bubbling. Add the diced onion and minced garlic, and sauté for about 5 minutes.

Stir in 2 tablespoons of all-purpose flour into the onion and garlic mixture. Cook for about 2 minutes until the flour is lightly toasted.

Gradually whisk in 4 cups of vegetable broth. Increase the heat to bring to a gentle simmer, about 3-5 minutes.

Add the chopped broccoli florets and allow to simmer for 15-20 minutes, or until the broccoli is tender.

For a smoother texture, use an immersion blender to purée the soup or blend in batches.

Lower the heat and stir in 1 cup of milk or cream and 2 cups of shredded cheddar cheese. Stir frequently for about 5 minutes.