Step 1

1 Heat the oil in a large saucepan over medium heat

Step 2

2 Once the oil is shimmering, stir in the onion and cook for about 4 minutes, until tender but not browned

Step 3

3 Add the broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low

Step 4

4 Cover and cook for about 15 minutes, stirring occasionally

Step 5

5 Let the soup cool for 15 minutes, then puree it in a blender in three batches, until smooth

Step 6

6 Wipe out the saucepan as needed

Step 7

7 Return the blended soup to the saucepan over medium heat

Step 8

8 Once the soup is bubbling at the edges, reduce the heat to low

Step 9

9 Stir in the milk, 3/4 cup of the cheese, the powdered mustard and 1/2 teaspoon of salt

Step 10

10 Cook until just warmed through

Step 11

11 Taste and add more salt as needed

Step 12

12 Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese

Step 13

13 Serve hot