1 tbsp olive oil
4 tbsp butter
1 small onion, diced
2 medium carrots, grated (about 1/2 cup)
3 large cloves garlic, minced
2 tbsp all-purpose flour (gluten-free works here, as well)
4 cups broth- chicken or veggie
2–3 cups broccoli, chopped finely (stems and all!)
1/2 tsp sea salt (more as needed)
cracked black pepper
1/2 tsp Italian seasoning
1 cup heavy cream (or half and half)
1–2 cups grated block cheddar cheese (the pre-shredded doesn’t melt well!)
Heat olive oil and butter to medium in a medium-large dutch oven or pot.
Add onion and carrots and cook until mostly soft. Stir in garlic.
Stir in flour and let toast for 20-30 seconds to remove the raw taste.
Add in broth and bring to a rolling simmer (I like to cover it to help it come to a simmer). Stir in broccoli, sea salt and pepper.
Cover and cook until broccoli is soft.
Turn off heat, let cool slightly for 2-3 minutes and stir in heavy cream.
Stir in grated cheese until melted.
Let simmer another 2-3 minutes to thicken. Taste for seasoning and serve with your favorite bread.