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Melt the butter in a large saucepan over medium heat. Saute the chopped onions and shredded carrots in the butter until they are soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds or so. Add the broth (preferably warmed) and water and let it come to a boil. Reduce the heat to medium low. Add the cream and cream cheese (preferably warmed or at room temperature) and stir until fully incorporated. Add the grated cheese in about 1/4 cup portions. Stir until the cheese has fully melted before adding more cheese. Break the broccoli into bite-sized florets and add them to the soup. Let simmer until the broccoli is tender, about 10 minutes. Season to taste and enjoy! You can have it as a starter or smaller main meal.
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