1 small onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

2 tablespoons butter

3 tablespoons all-purpose flour (or whole wheat/gluten-free flour)

3 cups less sodium chicken broth (or vegetable broth)

1 cup fat-free milk

1/4 teaspoon kosher salt

Fresh black pepper, to taste

6 cups broccoli florets, chopped (about 2 heads)

1 1/4 cups shredded sharp cheddar cheese

2 tablespoons grated Parmesan cheese

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Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook until softened, about 5-7 minutes.
Sprinkle flour over vegetables, stir to coat, and cook 2 minutes to remove raw flour taste.
Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps.
Add salt and pepper, bring soup to a gentle simmer.
Stir in broccoli; cook until tender, about 10-12 minutes.
Remove from heat and stir in cheddar and Parmesan until melted and smooth.
Adjust seasoning and serve warm.

Use cream or half-and-half for a richer texture.

Substitute cheddar with Gruyère, Monterey Jack, or vegan cheese.

Blend part or all of the soup for desired texture.

Frozen broccoli works well; add directly to soup.

Store leftovers in airtight container, refrigerate up to 3 days. Add milk/broth when reheating if thickened.