This cheesy broccoli and carrot soup from the garden is a family favorite. Accompanied by a fluffy popover, it is the ultimate comfort food on a cold day. It is also one of the ways I get to use my broccoli harvest.
Harvest to table
Broccoli is one of the early crops reaching maturity in the garden. I usually have to hurry up harvesting before it starts bolting.
Despite it being among the most nutritional vegetables, everyone admits that it is not easiest to please a kid’s taste buds. For this reason, I find soups to be most subtle way to include vegetables in a meal without having to deal with whiners.
The color specs of the green broccoli and orange carrots give this soup an artistic flair. It almost looks like confetti floating on a creamy liquid. The cheese adds that gooeyness that children enjoy playing with while slurping it.
A soup with a bite
Different from regular soups, this one is hunky. To your preference, you may consider using a blender to make it smooth. Yet, the added texture gives you a chance to savor the vegetables.
Less is more
This recipe does not call for a whole lot of spices. The addition of turmeric gives the soup a brighter color,especially if you are not using any colored cheese. Also, given turmeric’s antiinfalmmatory properties, it enhances the soup’s health benefits.
Set that baguette aside!
This soup is very filling. For the bread lovers out there, to whom I belong, keep your baguette aside. You may crunch some crackers with it, but I find bread is a bit too much, but that’s a personal preference.
I like to accompany this soup with popovers. They are light and airy, so they do not make you feel stuffed.
Cheesy Broccoli and Carrots Soup
- A hand grater or food processor with grater attachment to grate the cheese
- 2 tbsp butter
- 1 medium onion, chopped
- 1 cup diced carrots
- 2 cups chopped broccoli
- 3 cloves of garlic, smashed and peeled.
- 3 tbsp flour
- 1 cup milk
- 5 cups chicken broth/ or water
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp turmeric
- 4 oz low-fat cheddar, grated
- 1 cup liquid cream
- Melt the butter in a dutch oven or a soup pot over medium heat.
- Add in the onion and saute until it turns translucent. Then add in the carrots and garlic. Stir to coat.
- Sprinkle the flour over the veggies and stir once again to coat evenly. Give it a chance to cook a bit. At this point, things may look lumpy, but do not worry.
- Pour in the liquid, starting with the milk and then the broth, while stirring continuously. Do not rush this step. Take your time until everything loosens up.
- Add the broccoli florets and season with salt, pepper, and turmeric. Raise the heat to bring everything to a boil, then reduce it to a simmer. Cover the pot and cook for 20 minutes.
- Once the veggies are tender, add in the cream and the cheese. Turn off the heat and allow the cheese to melt.
- If you prefer richer soups, you may add 4 ounces of cream cheese once the vegetables are cooked.
- Depending on your personal preference, you may blend the soup for a smoother consistency.