1 large bunch broccoli, cut into florets

1 tablespoon oil

salt and pepper to taste

1 tablespoon oil

1 medium onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 cups vegetable broth or chicken broth or chicken stock or ham broth

1 1/2 cups aged cheddar, shredded

1 cup milk or cream

1 tablespoon grainy mustard (optional)

salt and pepper to taste

Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.

Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender.

Mix in the cheese, let it melt without bringing it to boil again.

Mix in the milk and mustard, season with salt and pepper and remove from heat.

Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.

Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.

Option: Add diced ham.

*found recipe on https://www.closetcooking.com/