1cupsharp cheddar cheese*, shredded, plus more for garnish
⅓cupfreshly shredded Parmesan cheeseshredded
Instructions
In a large dutch oven or pot on medium heat, add butter, carrots, and onion and cook 3 minutes, or until onion is soft. Add broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer 8 minutes, or until broccoli has softened.
Remove 1 cup of vegetables and set aside. Chop if desired.
Blend remaining soup mixture with an immersion blender. On medium high heat, bring to a boil.
Meanwhile, add flour to a small bowl and add cream, a little at a time, whisking together until smooth.
When soup reaches a boil, whisk in flour and cream mixture. Continue whisking for 3-4 minutes, until thick and bubbling.
Remove from heat. Add cheddar cheese, parmesan cheese, and reserved chopped vegetables.
Serve immediately.
Notes
*For a cheesier soup, add an additional ½ cup sharp cheddar cheese.
Refrigerate soup in an airtight container for up to 4 days.
Reheat on the stovetop on low heat.
Freeze in zip top bags or stasher bags with the date labeled for up to 6 weeks.