½ c milk (any milk will work -- do not let the soup boil after adding!)
1 tbsp. flour (AP, whole wheat, or gluten free are fine)
8 - 10 oz sharp cheddar cheese (I used reduced fat), chopped into pieces or shredded just before use
salt and pepper to taste
parley garnish, optional
Instructions
Combine the broth, onion, garlic, broccoli, and carrot in a medium/large pot. Cover and bring to a low boil, cooking until the vegetables are tender. About 10 - 12 minutes.
Remove from heat and let cool slightly. Using an immersion blender, blend to your desired consistency. You could also carefully transfer to a regular blender (watch out for hot soup!)
Return to the pan, if necessary. Set at low heat. Whisk the flour and milk together in a small bowl and add to the soup. Stir to combine. Add the cheese in small batches, stirring as it melts.
Add salt and pepper to taste -- a slightly heavier hand with the salt will make the soup taste cheesier. I garnished with parsley just before serving.
Store leftovers in the fridge in a sealed container. Leftovers also freeze well.
Notes
You can include the stems (stalk?) from a head of fresh broccoli, but I recommend you peel off any woody parts with a vegetable peeler. Nutritional estimate is using 10 oz of cheese. If you want a smoother soup instead of chunky: skip the immersion blender and transfer the vegetables to a blender. Add just enough of the cooking broth to blend the vegetables to a puree-like consistency. Stir back into the broth and continue with the recipe.