In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and fresh thyme, letting the fragrance fill your kitchen for just a minute.

Add the chopped broccoli stems first, cooking for 3 minutes. Then add the florets and stir through the fat. If the broccoli sticks, add a splash of vegetable broth to deglaze the pot.

Pour in the remaining vegetable broth. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes until the broccoli is very tender.

Use an immersion blender to create a creamy texture, leaving some small pieces of broccoli for texture.

Stir in the parmesan cheese and cream. Season with salt and pepper to taste.

Serve in deep bowls with a final drizzle of olive oil and a sprinkle of fresh basil.