Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes. Add the broccoli florets to the pot and sauté for another 2-3 minutes, stirring occasionally. Pour in the vegetable broth, then bring the mixture to a simmer. Cover the pot and let it cook for about 10-15 minutes, or until the broccoli is tender. Once the broccoli is tender, use an immersion blender or transfer the mixture to a blender in batches to puree until smooth. Be careful when blending hot liquids. Return the pureed soup to the pot if needed. Stir in the skimmed milk and season with salt and pepper to taste. Cook the soup for an additional 5 minutes over low heat, stirring occasionally, to heat through and allow the flavors to meld. If the soup is too thick, you can add more skimmed milk or vegetable broth to reach your desired consistency. Once heated through and creamy, remove the soup from heat. Ladle the creamy broccoli soup into bowls and serve hot. Optionally, garnish with grated cheddar cheese, croutons, or chopped chives for added flavor and texture.