Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 large carrots (finely diced or shredded (about 1 cups))
  • 1 small onion (finely diced or shredded (about 1 cup))
  • 4 cups broccoli (chopped, finely chopped, some stems included)
  • 2 cloves of garlic (minced)
  • 32 ounces low-sodium chicken or vegetable broth
  • 1 ½ cups milk or cream (I used half nonfat milk and half heavy cream)
  • 3 tablespoons flour
  • 6 ounces fresh sharp cheddar cheese (shredded (about a cup and a half))

Instruction

  • In a large 5 quart soup pot (dutch oven), heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often, until softened; 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green; about 1-2 minutes.
  • Add chicken or vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 10-12 minutes or until broccoli is soft. Mash gently with a potato masher to break up vegetables. (This is an optional step, but if you want the soup really chunky you can skip it).
  • In a small bowl or glass measuring cup, add the flour and slowly whisk in about 1/4 cup of the soup liquid (skimmed from the pot, without vegetables). When completely smooth (add more liquid if needed) stir into the soup pot. Immediately stir/whisk in the cream/milk and stir until completely combined. Simmer (turn up the heat a little if needed) for 5 minutes or until thickened and bubbly.
  • Remove from heat and stir in the cheese. Continue to stir until cheese is completely melted. Serve immediately. Garnish with additional shredded cheddar, if desired.