Directions
Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable broth and milk until smooth. Add the broccoli, salt, black pepper, and thyme. Bring to a gentle simmer and cook for 15 minutes until the broccoli is tender. Blend the soup until smooth using an immersion blender. Stir in the heavy cream and cook for 2 minutes. Sprinkle with Parmesan cheese before serving.