Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until starting to soften, about 3 minutes, stirring occasionally.
Add the garlic and cook 30 seconds more, stirring constantly.
Stir in the vegetable stock, broccoli, bay leaf, Worcestershire sauce, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
Bring up to a boil, and then cover the pot. Turn the heat down and simmer until the broccoli is fork-tender, about 8 minutes.
Stir in the milk and cream cheese until the cream cheese is fully combined, and then whisk in the cheddar shreds until melted. Turn off the heat.
Serve topped with more cheddar shreds if desired.Recipe by: An Edible Mosaic