Chop the onion into small pieces.

Slice off the floret stems where they meet the base. Chop the base part into small pieces like we did with the onion.

Chop the florets. (We like chunky broccoli soup so we saved some florets on the side to add at the end)

Melt the butter in a large pot over medium-low heat. Add the onion, garlic and broccoli.

Stir to combine and cook until the onions have softened. Add flour and stir occasionally as you cook.

Add water and salt to the pot. Cook the broccoli until it turns soft enough to be blended.

Once all the ingredients are cooked, use a blender to blend everything until it's completely smooth.

Add milk, rest of the broccoli florets, and blue cheese to the soup and cook for 20 more minutes on low heat.

Serve with blue cheese crumble and parsley on top of the soup and bread on the side.