Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups low-sodium vegetable broth
  • 2 cups broccoli florets, chopped
  • 1 medium carrot, diced
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Gruyère cheese, grated

Instructions:

  1. Melt butter in a large stockpot over medium heat.
  2. Add chopped onion and garlic; sauté until translucent, about 5 minutes.
  3. Stir in diced carrot and broccoli florets, and cook for an additional 4-5 minutes.
  4. Pour in vegetable broth and bring to a boil; reduce heat and simmer for 15 minutes, until veggies are tender.
  5. Using an immersion blender, puree the soup until smooth (or carefully transfer to a blender in batches).
  6. Return the pot to low heat. Stir in heavy cream and gradually add both cheeses, stirring until melted and smooth.
  7. Taste and adjust seasoning with salt and black pepper as needed.
  8. Ladle soup into bowls and enjoy warm.