In a large saucepan or casserole, melt butter over medium heat.

Add the chopped onion and brown until tender and translucent, about 5 minutes.

Add chopped’ail and cook for another 1 minute, until’il is scented.

Add the diced potatoes, chopped broccoli and diced carrots to the pan.

Pour the chicken or vegetable broth and mix.

Bring soup to a boil, then reduce heat and simmer for about 15 to 20 minutes, or until vegetables are tender.

Stir in thick cream and grated cheddar until’ cheese is completely melted and soup is creamy.

Add paprika, dried thyme and dried basil. Season with salt and pepper to taste.

For a smoother texture, you can use an immersion blender to mix some of the soup until’ to get the desired consistency. If you prefer a thicker soup, skip this step.

Pour soup into bowls and garnish with chopped fresh parsley.