Once the pot has heated, add in the butter, onions, salt and pepper and stir to combine. Cook for 8-10 minutes, stirring until the onions have softened. You don't want them to brown so you may need to adjust the temperature.
While the onions are cooking, set aside approxiamtely ¼ (250g)of the broccoli in a bowl to start to defrost.
Once the onions are cooked, add the garlic and cook for 1-2 minutes, until fragrant.
Add the chicken broth and the remaining 750g of broccoli florets to the pot and turn the heat up to bring it to a gentle boil. The broth may not completely cover the broccoli initially, but once it start to cook it will
Cook at a gentle boil until the broccoli is cooked and completely tender.
Remove the pot from the heat and add in the cubed cream cheese.
Use an immersion blender to blend the soup until is completely smooth and creamy. This may take 2-3 minutes. Be very careful blending hot liquid! If you do not have an immersion blender, you can also blend the soup in a belnder jug in 2 -3 batches. Again be very careful belnding hot liquid.
Return the soup to the heat and add in the grated cheeses to the pot and bring to a simmer.
Roughly chop the reserved broccoli florets into small bite-sized pieces, and also add them to the soup.
Once the broccoli pieces are cooked and soup has come to a simmer, stir through the chives and the soup is ready to eat.
1 serve = 1 cup of soupNOTE THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VERY DEPENDING ON THE INGREDIENTS USED.