Put the pot on medium heat. Add butter. Let it melt gently.

Add onions. Stir once. Then wait. Let them soften properly. They should turn pale and a little sweet. This takes a few minutes. Don’t rush it.

Add garlic. Stir for 20–30 seconds. That’s enough. Garlic is sensitive.

Add the flour. Stir constantly. It’ll look thick and awkward. That’s fine.

Cook it for about a minute so the flour loses its raw taste.

Now pour in the milk slowly, stirring as you go. Slow helps. If lumps happen, keep stirring. They usually calm down.

Add the stock. Stir again. This is usually where the soup starts to feel real.

Add the broccoli. Season lightly with salt and pepper.

Lower the heat. Cover the pot. Let it simmer for around 10–12 minutes.

The broccoli should be soft enough to break with a spoon, not completely gone.

At this point, the kitchen smells warm. Not exciting. Comforting.

Some people want soup to be completely smooth.

Some want to feel the vegetables.

You can blend everything.

Or blend half and leave half.

I usually leave some pieces. It feels honest.

Turn the heat off. Completely.

Add the grated cheese slowly. Stir gently. Let it melt without force.

If the soup is too hot, the cheese breaks. It turns grainy. And once that happens, there’s no fixing it.

Taste. Adjust salt. Add nutmeg if you like. A splash of cream if it feels right.

Then stop.

Let the soup sit for a minute before serving. It thickens slightly. It settles.