cookingwithcocktailrings.com
Heat a large pot over medium heat. Add olive oil, then add the butter and allow to melt. Add onion and sauté until tender, about 6 min. Add the garlic and continue to cook until just fragrant.
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Stir in the flour and cook until it turns a pale golden brown, about 1 minute. Add the vegetable broth and bring to a simmer.
2
Add the broccoli and carrots and simmer the soup until the broccoli is tender, about 20 minutes.
3
Season with salt and pepper and add cayenne. Use an immersion blender or add to a blender. Blend the soup until it’s mostly smooth but some pieces of broccoli remain.
4
Stir in the cream then slowly add the cheese, stirring constantly until completely combined into the soup.
5
Serve in warmed soup bowls and garnish with chives and additional Cheddar cheese.
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