1

Heat oil in a large skillet over medium-high heat until shimmering. Add broccoli, then onion, and sauté, stirring very little at first and more frequently toward the end, until broccoli starts to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic. Continue to cook, stirring occasionally, until veggies are a rich caramel color, about 10 minutes longer.

2

Add dried herbs and spices and cook until fragrant, 30 seconds to 1 minute. Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.

3

Transfer to a blender or food processor. Puree in batches. Make sure to vent blender by removing pop-out center or lifting one edge, drape a kitchen towel over top to keep soup from spewing, and blend, holding lid in place, until very smooth, 30 seconds to 1 minute.

4

Return to skillet (or pour into a pot if pan will not hold the milk). Add enough milk to thin soup to desired consistency, season with salt and pepper to taste, and heat through. Ladle into bowls, sprinkle pine nuts on top, and serve.