broccoli cheese soup (and cream of anything), it’s more process than recipe.  Here’s how I do it.

I chop about half an onion, then chop my broccoli. The onion is wilted in a tablespoon each of vegetable oil and butter (sometimes more, if I’m making a lot of soup), then the broccoli is added and sauteed.

I might add a bit more oil at this point if it looks really dry. Then I add flour, at least two tablespoons to start, and stir and I keep adding flour until everything looks really sandy.

Then I add about quarter to half cup of white wine, stir that around, then either half water/half chicken broth or just water (if I’m doing this for vegetarians) until the pot is reasonably full, set that on for a good rolling boil, turn the heat down and let it simmer for about 20 minutes.

During the cooking time, I grate my parmesan and about half a pound of cheddar (I like the mild stuff in this application), maybe more. Once the broccoli is cooked through, I get out my magic immersion blender and whiz the bejeebers out of the soup while slowly adding the cheese. Then I taste, adjust seasonings, maybe add a dollop of cream and it’s done. You can use a blender or food processor to puree the soup if you don’t have an immersion blender, it’s just messier.