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In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the broccoli florets and vegetable broth to the pot.
Bring to a simmer and cook until the broccoli is tender, about 10 minutes.
Using an immersion blender or regular blender, puree the soup until smooth.
Return the soup to the pot and stir in the shredded cheddar cheese until melted and creamy.
Season with salt and pepper, to taste.
Serve hot and enjoy!