6cupsbroccoli florets, chopped (about 3-4 heads of broccoli)
2 1/2cupsgrated cheddar cheese
In a large pot, melt butter on medium high heat. Add shallots and garlic. Cook for 5-7 minutes, stirring until the shallots are cooked through and caramelized.
Lower heat to medium low and slowly whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes.
Slowly whisk in the half and half and the milk. Heat through until just before the boiling point.
Toss in the chopped broccoli and place a lid on the pot. Continue to cook until the broccoli is cooked through, about 30 minutes. During this time, make sure you are stirring the soup and scraping the bottom of the pan to prevent scorching.
Stir in the cheese, salt and pepper.
Using an immersion blender, break down the broccoli until it is a smooth, creamy soup. It is ok if there are a few small chunks of broccoli.