via iowagirleats.com
Ingredients:
4 Tablespoons butter
1 large carrot, shredded
1/2 C onion, chopped
salt and pepper
4 Tablespoons gluten-free or regular all purpose flour
3 cups chicken broth
2 cups milk
3 cups small-chopped fresh broccoli florets
8oz freshly shredded sharp cheddar cheese, plus more for serving
4 Tablespoons butter
1 large carrot, shredded
1/2 C onion, chopped
salt and pepper
4 Tablespoons gluten-free or regular all purpose flour
3 cups chicken broth
2 cups milk
3 cups small-chopped fresh broccoli florets
8oz freshly shredded sharp cheddar cheese, plus more for serving
Directions:
- Melt butter in a large soup pot or Dutch Oven over medium heat then add carrots and shallot, season with salt and pepper, and then saute until carrots are tender, 3-5 minutes.
- Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly stream in chicken broth while whisking constantly to avoid lumps (I add a big splash at a time then whisk until smooth before adding more.) Add milk then season with salt and pepper and then turn heat up to medium-high to bring soup to a simmer. Turn heat down to medium then simmer for 10 minutes, stirring occasionally.
- Add broccoli florets to pot then simmer for 20 more minutes, or until broccoli is tender. Remove pot from heat then add cheese in three batches, stirring until completely smooth before adding the next batch. Mash florets slightly with a potato masher to reach desired texture – this is optional. Taste soup then add salt and pepper if necessary and then ladle into bowls and serve with shredded cheese on top.
- NOTE: I do not recommend freezing this soup.
