Creamy Broccoli and Cabbage Cheese Soup

1.In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the broccoli florets and chopped cabbage to the pot, stirring to combine with the onions and garlic.

4.Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the vegetables are tender.

5.Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

6.Stir in the heavy cream, shredded cheddar cheese, dried thyme, and paprika. Continue to cook over low heat, stirring until the cheese is melted and the soup is heated through, about 5 minutes.

7.Season with salt and pepper to taste before serving.