Melt the butter in a large soup pot.
Add the chopped onion and caraway seeds and saute until translucent
While the onion is sauteing, add one cup of broth and the cauliflower to a bowl, cover and nuke for about 2 minutes.
Add the cauliflower and stock to the onions.
Use an immersion blender to break down the onions and cauliflower until mostly smooth.
Add the broccoli, salt and pepper, oregano, and remaining stock.
At this point, depending on preference, use the immersion blender to fully break down or partially break down the broccoli.
Let simmer for about 15 minutes.
Add the cream cheese and cream and whisk in.
Let simmer for about 10 minutes, then serve.