1 tbsp. olive oil
1 medium onion, chopped
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. ground nutmeg
1/4 tsp. coarsely ground black pepper
2 c. (2%) milk
1 (14 1/2 oz.) can chicken broth
1 large bunch broccoli, cut in 1-inch pieces
1 1/2 c. shredded sharp Cheddar cheese

In a 4-quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg and pepper; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth and 1 1/2 cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes.

In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each serving with coarsely ground black pepper.

Makes about 8 cups.