I think this is the best soup I’ve ever made! My boyfriend loved it, but said it was a little strong on the garlic for his taste. If you’re not a garlic fiend like I am, you may want to cut back to 2 bulbs.
I recommend going very light on the dill. Your need for salt will vary depending on your stock. You may not need to add any. As always, homemade stock will make a far superior soup. Do not overcook the vegetables. The flour is optional. It just thickens the soup. I have heard that leeks serve as a thickener in vegetable stock. They would go well in this soup as a substitute for the onions.
½ stick Butter
½ large sweet yellow onion
3 bulbs roasted garlic (yes, bulbs, not cloves)
2 tbls flour (optional)
4 to 5 cups water or stock
1 cup chopped Broccoli
1 cup Milk
1½ – 2 cups Frozen Spinach
12 oz grated Cheddar
Melt butter. Add onion and all spices except garlic and thyme. Cook for about 3 minutes. Add garlic and thyme. Cook for one more minute. Add flour. Cook for about 3 more minutes. Add stock and Worcestershire sauce. Simmer for 30 to 45 minutes. It will reduce and thicken. Reduce heat to a low simmer. Add broccoli. When it has returned to a low simmer, cook for about 10 minutes. Add milk and spinach. Bring to barely simmering and stir in cheese until melted.