BROCCOLI: Separate the broccoli florets from the stalk. If the stalk is particularly fibrous, peel the outer layer using a vegetable peeler and roughly chop the stalks into small pieces (you can also pop the stalks and onions in a food processor to make prep work faster.) Cut the florets down so they are bite-sized pieces.

PUREE: Heat the oil and 1 tablespoon of butter in a large dutch oven over medium-high heat until melted. Add the onions and broccoli stalks (don’t add florets yet) and saute them until the onions soften and the stalks start browning, about 4-5 minutes. Season with garlic, salt, paprika, white pepper, thyme, mustard powder, and nutmeg. Give the ingredients 30 seconds to bloom, then pour in the chicken stock. Bring the soup to a boil. When boiling, allow the soup to reduce for 5 minutes. Use an immersion blender to blend the soup until smooth, be careful to lower the heat so it doesn't splatter. If you don’t have an immersion blender, transfer the solid contents from the soup pot to a blender along with roughly 1 cup of liquid, and blend until smooth. Once pureed, add the puree back into the soup pot and stir to combine with the liquid in the pot.

FINISH: Heat the soup on medium-low. Add the shredded carrots and allow the soup to gain a simmer and cook for 5 minutes so the carrots cook through and the soup concentrates a bit (if you used shredded carrots from the store, it will take them longer to soften.) While the soup is simmering, add the remaining 2 tablespoons of butter to a large skillet over medium-high heat. When melted, add the broccoli florets and allow them to cook until they are bright green and al dente. This gives the soup an even better, roasted flavor! Transfer the florets to the soup pot. Kick the heat up to medium-high. Add the cream and stir to combine. Lower the heat to just above low, then slowly add about ½ cup of cheese and a time as you stir. Allow the cheese to melt before adding in the next ½ cup. Continue adding ½ cup until all the cheese is used. Once combined, taste and adjust with additional salt and pepper as desired.