In a large pot, heat the oil over med heat. Add the onions and cook, stirring, until soft, bout 5 min. Stir in the flour, garlic powder, and salt and cook for 2 min

Slowly whisk in the chicken broth and simmer the liquid until it thickens slightly. Add the broccoli and cook until tender, 7-10 min

Remove the soup from the heat and purée using a blender, food processor, or immersion blender. If necessary, return the soup to the pot and heat over med heat. Whisk in the milk, 1 cp of the cheddar, and the pepper. Ladle the soup into serving bowls and sprinkle each with 1 tablespoon of the remaining cheese