Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive or avocado oil
  • 1/2 large onion (finely diced)
  • 1-2 cloves garlic (minced)
  • 4 tablespoons butter
  • 4 cups finely chopped broccoli florets
  • 2 medium to large carrots (grated or finely diced)
  • 1/2 cup flour
  • 1 teaspoon salt (plus more to taste)
  • 1/4 teaspoon ground black pepper (plus more to taste)
  • 8 cups vegetable broth
  • 8 ounces 2 cups sharp or extra sharp cheddar cheese, grated
  • 1 cup heavy cream

Instruction

  • Heat oil in a large pot over medium to high heat. Add the onion and cook, stirring often until softened and translucent, about 5 minutes. Then, add garlic and cook for 30-60 seconds or just until fragrant.
  • Add the butter, broccoli and carrots. Stir while cooking over medium heat for a few minutes to give the veggies a chance to soften.
  • Reduce heat. Add the flour, salt and pepper. Stir in quickly. The flour won’t absorb completely, but mix it into the veggies as much as possible.
  • Add the broth. Cook over medium heat for about 20 minutes. Soup should thicken slightly.
  • Stir in the grated cheese and the heavy cream. Serve immediately - but next day leftovers are even better! We love ours served with crusty bread and topped with a dollop of soup cream and some crispy bacon crumbles for a loaded broccoli cheese soup. Enjoy!