Ingredients:
1 tablespoonextra-virgin olive oil
1 cupgrated peeled carrots
1/2 large yellow onion, diced
Sea salt and freshly ground black pepper
2 garlic cloves, minced
2 cupsunsalted chicken broth
1/4 cupdry white wine
1 1/4 cupsfreshly grated Gruyère
1/2 cupfreshly grated sharp cheddar
1 tablespoonall-purpose flour
Freshly chopped parsley leaves and thinly sliced scallions, for serving
Toasted focaccia, for serving
Directions:
Heat the olive oil in a medium saucepan over medium-high heat.
Add the carrots and onion and cook, stirring occasionally, for 3 to 4 minutes, until softened. Season with salt and pepper. Add the garlic and cook for another minute until fragrant.
Stir in the chicken broth and white wine, then bring to a simmer on medium heat, about 4 to 5 minutes.
In a medium bowl, combine the cheeses with the flour, evenly coating the cheese.
Whisk the cheese into the soup in batches, making sure the cheese does not clump and is fully melted. Whisk for about 2 minutes, until the soup reaches a smooth consistency. Taste and adjust the seasoning with salt and pepper.
Ladle the soup into serving bowls. Top with parsley and scallions, then serve immediately with toasted focaccia.