Yield: 6 cups
Nutrition: 407 calories, 30 carbs per cup
5 tablespoons butter
1 medium/large sweet yellow onion, diced small
1 clove minced garlic
1/4 cup flour
2 cups vegetable stock (chicken stock can be used instead)
2 cups half-and-half (whole milk can be used instead)
3 cups broccoli florets, diced into small pieces
3 large carrots, grated
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper
8 ounces grated cheddar cheese, extra-sharp or sharp if possible
Heat oven to 400F. In a small saucepan, add 1 tablespoon butter, the diced onion, and cook over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
Add 4 tablespoons butter to a 3-quart pot. Once the butter is melted, add the flour and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened.
Slowly add the vegetable stock, whisking constantly. Slowly add the half-and-half, whisking constantly.
Allow mixture to simmer over low heat for 15-20 minutes, or until it has reduced and thickened. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While mixture is simmering, chop the broccoli and carrots. Toss broccoli and carrots in 2 teaspoons of olive oil, and roast in the preheated oven for 12 minutes.
Add all dry spices and stir to combine.
Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
Add the cheese to the soup and stir; it won't take long to combine.
Transfer soup to bowls and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently.
adapted from Averie Cooks and Plated Subscription Service (no longer in business)