Heat the oil in a dutch oven or soup pot over medium high heat. Add the onion and saute until browning, stirring occasionally, 10 minutes. Add garlic and saute until fragrant, stirring constantly, 1 minute. Add the broccoli florets and saute until dark green, stirring occasionally, 3 minutes.
2 Tablespoons extra virgin olive oil or coconut oil, 1 medium yellow onion, diced. About 2 cups, 2 cloves garlic, minced, 5 cups small, bite sized broccoli florets
Add the vegetable broth to the pot and deglaze the browned bits from the pan. Add the beans along with the bean broth from the can. Bring to a boil and simmer 5 minutes, or until broccoli is very tender.
4 cups vegetable broth, 1 15 oz can cannellini or great northern beans.
Scoop out half of the broccoli florets and set aside in a small bowl. Using an immersion blender or regular blender, puree the remaining soup. Now add the broccoli florets back to the pot.
Make sure the soup is very hot, but not boiling. Add the cheese, a few tablespoon at a time and stir to combine until all the cheese is mixed in. Don't add the cheese too fast or it will clump together.
1 packed cup shredded sharp cheddar cheese
Add the milk and stir to combine. Generously season with salt and pepper to taste. Enjoy!
½ cup milk of your choice (I used whole milk), Salt and pepper