Warm a large sauté pan over medium-high heat. Pour in the vegetable oil and let it heat until it shimmers slightly. Add the diced onion and cook for 4 to 5 minutes, stirring often, until the onions soften and turn translucent.

Next, add the roasted minced garlic, stirring for about 30 seconds until fragrant. Add the chopped broccoli florets, then pour in the chicken broth and milk. Stir gently to combine. Bring the mixture to a gentle boil, then lower the heat and simmer for 5 to 7 minutes, or until the broccoli becomes fork-tender and bright green.

In a separate bowl, toss the cheddar cheese cubes or shreds with the flour to help thicken the soup later. Slowly stir this mixture into the simmering soup, allowing the cheese to melt gradually into the broth. Keep stirring until the texture becomes rich and creamy.

Add the diced tomatoes and green chiles, blending them into the soup for a spicy, tangy kick. Season with black pepper and additional salt to taste. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and deepen.

Serve warm with crusty bread or a sprinkle of extra cheese on top for a cozy, flavorful meal that’s both comforting and bold.