Sauté onion. Turn on the stove to medium-high. Add two tablespoons of oil to the pot and sauté onion until soft and slightly golden.

Add flour. Reduce the heat, add half a cup of flour to the cooked onion, and sauté until brown.

Add broccoli and carrots. Cut broccoli and carrots into a small sizes. This will fasten the cooking process and sauté easily.

Pour in the vegetable stock. Increase the heat and bring the liquid mixture to a boil.

Add salt and pepper to taste. Add less salt than usual since cheese is already salty!

At this point, taste the soup and adjust for seasoning.

Bring the mixture to a boil. Then lower the heat, put the lid on, and let the soup simmer for 15 minutes.

Next, add butter and cheddar cheese. Cut butter and cheese into small pieces; add slowly and mix continually to prevent sticking to the bottom of the pot. Lower the heat and let it simmer for five minutes.

Take half soup out in another pot and blend it with an immersion blender. Then pour it back into the pot. (optional)

Turn off the stove and add yogurt. Warn up yogurt with a cup of soup and mix them. Then add the whole thing back into the soup. This way, the soup will have a smooth texture.

Serve it with a slice of bread, and ENJOY!