Drizzle of extra virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
3 tablespoons flour
3 cups low sodium chicken broth
3 cups chopped broccoli florets
1/2 cup 1% milk
5 slices processed american cheese
shredded Cheddar for garnish
Drizzle Oil in a saucepot to cover the bottom in thin layer and heat until hot. Add the onion, celery and carrot. Cook the onion, celery and carrot until fragrant and tender. Add the garlic and continue to cook for another minute or two.
Add the salt, pepper, thyme and flour and stir. Allow it to cook for a minute and then pour in the chicken broth. Cook and stir continuously until hot and bubbly.
Add the broccoli, keeping the mixture at a simmer and cook until tender about 10 minutes. Using an immersion blender or a food processor puree the mixture. Return to pot and turn down the heat.
Stir in the milk. Keep the mixture just below a simmer and slowly add in the cheese, stirring to incorporate it as it melts. Serve.
Garnish with shredded Cheddar.