Originally posted 2/6/19
Ingredients (yield: ~4 servings)
1 tablespoon butter
1 cup onion, diced
1 cup carrots, diced (I used petite baby carrots)
1 teaspoon minced garlic (~1 clove)
3 tablespoons butter
3 tablespoons flour
1 head of broccoli, cut into bite-sized florets (2-3 cups of florets)
2 cups milk (I used 1%. A milk with a higher fat content will make a creamier soup)
2 cups broth or stock (I used homemade, no salt added, veggie broth)
1 and 1/2 cups shredded cheddar cheese
Salt, pepper, cayenne, garlic powder, oregano, and thyme to taste
Step 0.5: Prep all of your vegetables and pre-measure your liquid ingredients.
Step 1: Saute the onions and carrots in butter over medium-low in a shallow pan until they are softened and the onions are translucent. Add the garlic and cook for 2 minutes more, then remove from heat and set aside.
Step 2: While the onions and carrots are cooking, in your large soup pot, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of flour and stir to combine. Cook until the flour is golden brown and smells nutty.
Step 3: Add one cup of the veggie broth and stir to combine until smooth. Add the second cup and repeat. Cook over medium low, stirring frequently, until mixture begins to thicken.
Step 4: Add 1 cup of milk and stir to combine. Add the onion and carrot mixture, the broccoli, and the other cup of milk. Add your seasonings and stir to combine. Cover the pot and simmer (but do not boil) for 20 minutes, stirring occasionally
Step 5: Add the shredded cheese, a handful at a time, stirring in between each handful to make sure the cheese is thoroughly melted. Taste and adjust seasonings.
Step 6: Serve hot!