Most of us have a recipe for this soup in our repertoire, so I won't elaborate on how easy and good this one is.
Like most, I've been making it for years.
I adapted this one from somewhere many years ago, probably from The Joy of Cooking in the 80's. Recently I wanted to try and lighten it up, but didn't want to lose any of the flavor . So I tweaked it a bit and here is my updated version, loaded with flavor too.
1 large onion, thinly sliced
3 small cloves of garlic, minced
4 cups of fresh broccoli, chopped small
5 cups of milk
1 Tablespoon kosher salt
1-2 teaspoon(s) black pepper
1 teaspoon of red crushed pepper
A pinch of fresh nutmeg
1/2 stick of unsalted butter
2 Tablespoons of flour
4 ounces of good cheddar cheese, grated
In a large Dutch Oven on low heat, melt butter. Add onion and saute for a few minutes, add garlic. Cook for another minute.
Add flour, stir for a minute. Add milk, stir and bring to a low simmer. You do not want soup to boil, so keep an eye out. Add salt, pepper, nutmeg and red pepper and stir again. Add chopped broccoli, stir. Cover at this point, but leave the lid ajar.
Cook on low for about 20 minutes, when you should be able to slide a knife through your broccoli stems easily. Turn stove off and move soup from burner.
At this point I use my immersion blender to cream my soup. Just be careful, because splashing can happen and you don't want to burn yourself. I suggest that you cool the soup a little before using the blender.