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Makes 6 servings


  • 2 Tbsp olive oil
  • ½ small onion, chopped
  • 1 large carrot, grated
  • ¼ cup flour
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • 8 ounces sharp white cheddar cheese, grated
  • 4 ounces Asiago cheese, grated
  • 3 garlic cloves, minced
  • 1 lb broccoli florets


Steam broccoli until soft. Mince it and set aside.

In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent.

Sprinkle flour and mix until veggies are coated with flour.

Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir.

Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses.

Stir slowly until cheeses are all melted.

Add pressed garlic, salt and pepper to taste.

Stir in broccoli. Lower the heat to medium low, cover and cook for about 7-10 minutes, stirring occasionally.  Serve.

Nutrition analysis per serving: 388 calories, 30 grams fat, 14 grams carbohydrate, 17 grams protein, 3 grams fiber, 775 mg sodium

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