This cozy classic is the perfect lunch or light dinner all year round. Serve it with a crisp salad and some crusty whole grain bread to round out the meal.
Serves 4-6
Recipe adapted from www.smittenkitchen.com
Ingredients
- 4 Tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
- ¼ cup all purpose flour
- 1 cup half and half
- 3 cups low sodium vegetable broth
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 ¼ pounds broccoli, chopped into small florets with stems (about 4 cups)
- 1 large carrot (about 6 ounces), diced (about 1 cup)
- 8 ounces (about 2 ½ cups) coarsely grated sharp cheddar cheese, plus extra for garnish
Method
- Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the vegetable broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.
- Serve in bowls, garnished with a pinch of cheese. Serve with crusty bread, for dipping.