– Heat butter and olive oil in a large pot over medium-high heat. Add in onions. Cook for 6 to 8 minutes, stirring occasionally, until onions begin to soften
– Add the garlic and saute 1 minute more. Stir in thyme, oregano, and flour and cook for until flour has become more golden about 2 minutes.
– Pour in the vegetable broth, milk. and heavy cream. Stir constantly until the mixture comes to a boil. Add in broccoli florets.
– Reduce the heat to low and simmer 8-10 minutes until the soup has thickened and broccoli has softened. Add in shredded cheddar cheese and stir. Season with salt and pepper to taste. Serve hot.