- What you need
- 1 Large Diced Onion
- 4 Cloves Minced Garlic
- 2 Heads of Broccoli (Florets only)
- 3/4 Cup Flour
- 1 Stick Butter
- 3 Cups 1% Milk
- 2 Cups Vegetable Stock
- 1 Cup Water
- 2 Shredded Carrots
- 3 Cups Shredded Medium Cheddar
- Salt and Pepper
Thick, creamy, and comforting. This is the perfect soup for cold weather, a family favorite that everyone can enjoy. It can be made as it is or cubed ham can be added to make it a meal. Don’t forget that a bread bowl can make this an even heartier meal.
Begin by sauteing the onions in a large pot over medium heat, cook until the onions are translucent. Add in your garlic and butter and cook until melted, this would be a good time to add a pinch of salt and a little black pepper. I am a believer that if you season each step your flavor profile will be much greater. Gradually add in your flour until everything is combined, you will want to do this slowly to avoid any large pockets of flour from forming.
Cook the onion butter and flour mixture until a light golden brown color begins to form. Careful not to overdo this step. Slowly add your liquids a cup at a time ensuring that the mixture gets blended evenly.
Add your grated carrots and broccoli florets, add more salt and pepper to taste. Cover and let the pot simmer over medium low heat for about twenty to thirty minutes, or until the broccoli is very tender.
Add your shredded cheese and stir until dissolved. Next either use an immersion blender to smooth out the soup or transfer everything to a blender.
Top your soup with croutons or shredded cheese and enjoy.