Adapted from Broccoli Cheddar Soup, by Ellie Krieger, as printed in the Washington Post.
Add onion and butter to a large pot and cook over medium heat until onions soften and start to brown.
2. Add the chicken broth, broccoli and beans. Turn heat up to high and allow the soup to come to a boil. Stir in all seasonings. Reduce heat, cover, and allow to simmer for 15 minutes, stirring occasionally.
3. Let the soup cool slightly, and then blend until smooth (I used my NutriBullet, as always) and return to the pot. Stir in the milk and cheese until well combined. Serve immediately and garnish with extra cheese on top.