Directions

1. Add Clebby’s Avocado Oil to a large pot with diced onion and minced garlic. Heat over medium-low and saute until soft, about 10 minutes.
2. Add broccoli and season with salt and pepper. Cook until slightly tender and bright green, about 8-10 minutes.
3. Remove the broccoli and onions from the pot and set aside. Heat the remaining avocado oil in the pot. Stir in flour and cook for 1-2 minutes, constantly stirring.
4. Slowly whisk in chicken broth then heavy cream and bring to a simmer.
5. Once simmering, add the broccoli and onions back. Reduce heat to low and simmer until the broccoli is fully tender, about 10 minutes. Stir in the grated carrot.
6. Use an immersion blender to puree the soup to the desired consistency, leaving some larger broccoli chunks.
7. Turn the heat off and stir in grated cheddar cheese. Season to taste with salt and pepper.
8. Divide among bowls and top with a sprinkle of grated cheddar cheese.