Yield: 4 servings

•  3

  tbsp butter

   
•  1

  large Jalapeno, finely chopped

   
•  1

  small onion, finely chopped

   
•  2

  cloves garlic, finely chopped

   
•  1

  tbsp chives, finely chopped

   
•  1

  tsp salt

   
•  ½

  tsp pepper

   
•  1

  cup vegetarian broth

   
•  1

  cup heavy cream

   
•  3

  cups broccoli (thawed to room temperature, if you are using frozen broccoli )

   
•  2

  cups sharp cheddar cheese

   
•  

  Breadsticks to serve with the soup