Heat oil in a 3.5 quart pot over medium/high heat. Add onions and saute for 3 minutes. Stir in thyme, garlic powder and pepper. Add broccoli and vegetable stock. Boil for 15 minutes (stir occasionally).

In a large bowl, toss shredded cheese with corn starch until evenly coated. Set aside.

Reduce heat to medium/low. Mash, puree or leave broccoli chunky. (I use a potato masher for a soup with some texture) Stir in milk and cheese. Cook for 10 minutes while stirring frequently. (cook an extra 2-3 minutes for a thick soup) Salt and sepper to taste. *salt levels depend on the brand of vegetable stock and cheese that is used*

Serve in a regular bowl, mug or bread bowl. Top with a generous amount of shredded cheese.