This is one of my go to soups. It was perfect on this rainy night. Its easy and quick, so it makes a great weeknight meal.

2 Packages of steam in the bag broccoli

1 Tbl olive oil

1 Tbl butter

1/2 Onion diced

1/2 Cup of matchstick carrots

1/2 Tsp thyme

1 1/2 Tbls of flour

5 Cups of chicken stock

1 Bouillon cube

1 1/2 Cups of heavy cream

Salt

Pepper

2 Cups of shredded cheddar cheese

Cook the broccoli per package instructions and set it aside. Heat your oil and butter in a dutch oven and saute your onions and carrots until the onions are tenders. Add in the thyme and flour cook 1 minute stirring the whole time. Whisk in your stock. Add the broccoli and bouillon to the pot. Bring it to a boil and reduce to a simmer for 20 minutes. Blend the soup in a blender or use an immersion blender. Add in the cream and simmer for 10 minutes. Season with salt and pepper and whisk in the cheese until incorporated. If you like a chunky soup you can blend less or hold out some of the broccoli and chop it and add it in when you add in the cream.