In a large pot over medium heat, combine olive oil and 1 Tablespoon butter.

Add the celery, carrots, and onion. Saute 2-3 minutes. Add garlic and allow to cook, stirring occasionally, for another 1 minute.

To the vegetable mixture, stir in the broth, broccoli, cauliflower, thyme, salt and pepper. Reduce heat to low, cover, and simmer 20-30 minutes.

Meanwhile, in a small saucepan, heat remaining 2 Tablespoons butter. Whisk in flour until thickened and combined.

Gradually pour in milk and creamer, whisking until smooth; no lumps.

Stir in to the soup and allow to continue cooking, uncovered, on low until heated through and slightly thickened.

Remove from heat and stir in cheese until thoroughly combined and melted.