This was a great way to use up some floppy broccoli we had in the fridge. The soup turned out great, and Noelle even ate 2 bowls!
- 6 Tbsp butter, divided
- 3/4 cup onion, chopped
- 1 cup carrot, chopped or shredded
- 4 cups small broccoli florets
- 3 cups chicken or vegetable broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 - 1 tsp salt
- 4 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- freshly ground black pepper
- dash of cayenne (optional)
In a large stockpot, melt 2 Tbsp of butter over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the carrots to the pan and cook a few minutes more. Stir in the broccoli, chicken or veggie broth, onion powder, garlic powder, and salt. Bring the mixture to a boil, then reduce heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with ground pepper and a dash of cayenne to taste. If desired, puree the soup with an immersion blender for a smooth texture.
