Chop broccoli, onion and garlic. Shred carrots.
1
Melt butter in a large pot over medium high heat.
2
Add onions, carrots and garlic. Cook until softened.
3
Add broth and garlic and cover. Bring to a boil. Cook until broccoli is tender.
4
Lower heat and wait until broth is not bubbling. Slowly add cheese and stir to combine well.
5
Blend up some of the soup leaving some bigger pieces of broccoli. Stir well.
6
Serve immediately. Top with extra cheese, if desired. Full recipe on Returntothekitchen.com.
7