Step 1

Melt butter and saute the onions and carrots until the onions are translucent. Add garlic and sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Step 2

Whisk in milk, half & half, and chicken broth

Step 3

Add the broccoli. Cover and cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.

Step 4

Add salt and pepper. Transfer 2 cups of the soup to a blender or use an immersion blender and gently pulse. Do not over process or it will puree it. Return back to the pot, and turn the heat off. Slowly add freshly grated cheese, 1/2 cup at a time, stirring in between. This will ensure that the soup does not curdle!

Step 5

Store in the fridge for 3-4 days.