Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Make sure the soup is very hot, but not boiling. Add the cheese, a few Tbsp 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.

Step 5

Add the milk and stir to combine. Generously season with salt and pepper to taste. Enjoy!