INGREDIENTS:

  • 1/4 cup + 1 tbsp Butter or olive oil: We will use this to sauté the onion and make the roux.
  • Broccoli: 1 large head of broccoli, chopped into bite-sized florets.
  • Onion: 1/2 Sweet or White Onion, finely diced.
  • Carrots: 2 carrots, finely diced (or shred the carrots if you prefer).
  • 1/4 cup Flour: To make a roux and thicken the soup.
  • 2 cups Veggie stock: Or chicken stock would also work.
  • 2 cups Milk: I typically make this soup with 2% milk, but feel free to sub in your preferred kind of cow’s milk or a plain non-dairy milk.
  • 1 cup Sharp cheddar cheese: Grated. You can try a variety of meltable cheeses. My favorite is a smoked cheddar.
  • Seasonings: Garlic, salt and pepper, optional: a touch of Dijon mustard.

DIRECTIONS:

  1. In a saute pan or skillet, add 1 tbsp oil/butter and saute the onion until translucent (3-5 minutes). Set aside.
  2. In your soup pot or another skillet, add 1/4 cup butter (or oil) and heat until melted. Add 1/4 cup flour and whisk, cooking about 3-4 minutes. Add a bit of milk as needed to keep from burning. Slowly add 2 cup milk and whisk to remove any lumps. Add 2 cups stock (chicken or vegetable stock). Bring to a simmer.
  3. Simmer for about 20 minutes until thickened. Add the sauteed onion, carrots, and broccoli. Let simmer until vegetables are cooked through and tender, stirring occasionally (about 15 minutes).
  4. Turn off heat and add grated cheese. Stir to incorporate and melt completely. Add salt/pepper/dijon to your liking.

Soup’s on!

Notes: This recipe is so easy and versatile! The hearty soup can be modified in many simple ways with additional or alternate vegetables, adding bacon crumbles or other proteins, and changing up your seasonings slightly. It also freezes wonderfully — perfect for leftovers.