Optional: saute the onion, celery, and carrot in 2 tablespoon of oil on the saute setting until softened.
Add the broccoli, cauliflower, and broth. Cook on manual, high pressure, for 5 minutes. Do a quick pressure release. Add the cream and seasonings. Puree until smooth with an immersion blender (Or transfer to a regular blender and then transfer back to the pot). Add the cheese and stir until melted. Ladle into bowls and top as desired.
Stove Top:
Optional: in a large stockpot saute the onion, celery, and carrot in 2 tablespoon of oil until softened.
Add the broccoli, cauliflower, and broth to a large stockpot. Cook medium-high, covered, for about 10-15 minutes until the broccoli is tender. Add the cream and seasonings. Puree until smooth. Add the cheese and stir until melted. Ladle into bowls and top as desired.