I have not made nearly enough soup so far this winter. I have however, made this soup twice and might make it again later in the week. Hubby had been asking for a really cheesy and really thick broccoli soup and he tells me I hit the nail on the head (yay!).
In a microwavable bowl or Pyrex measuring cup, measure the broccoli and shredded carrot. Add about 3 tbsp of water and microwave on high for about 3 minutes, until it is 95% cooked. Drain off any water and set aside. In a large saucepan or Dutch oven, melt butter and olive oil and cook onions over medium heat until they are translucent. Add in the flour, mustard, nutmeg, salt and pepper and whisk until all of the flour is coated. Allow the flour to cook, moving it around for about 2 minutes. Whisk in the milk and broth and continue to cook and whisk over medium heat until the mixture is thickened… this can take upwards of 10 minutes depending on your stove. Add in broccoli and carrots and simmer for 5 minutes, stirring occasionally. Remove from heat and, using immersion blender, blend soup until it is mostly puréed except for the odd bit of broccoli, or totally smooth if that’s how you like it. Whisk in both cheeses until melted and smooth. Place back on low heat and season with additional salt and pepper if required.