Beefy Broccoli & Cheese Soup

Directions

1. Brown the ground beef in a medium saucepan with a pinch of salt, pepper, and oregano until it’s crumbly and fully browned, 3–4 minutes.
2. Move the beef to a plate and set it aside.
3. Add a little oil to the pan, then cook the chopped onion and minced garlic until softened, about 3 minutes.
4. Return the beef to the pan, then pour in the broth and bring it to a boil.
5. Wash and cut the broccoli into florets and small pieces of stem, then add to the boiling broth and simmer until tender, about 3 minutes.
6. Ladle half the soup into a blender and puree until smooth, then return it to the pot with the beef.
7. Stir in the milk and cook about 5 minutes more, maintaining a gentle simmer.
8. Coarsely grate the cheddar cheese.
9. Add most of the cheese to the soup, stirring until melted and creamy, reserving a little for garnish.
10. Divide the soup into bowls and top each with the remaining cheese for garnish.