This cheesy broccoli and carrot soup from the garden is a family favorite. Accompanied with a piece of crusty sourdough bread, it is the ultimate comfort on a cold day. It is one of the ways I get to use my broccoli harvest.
Harvest to table
Broccoli is the early crop that comes to maturity in the garden. I usually have to hurry up harvesting before it starts bolting.
Everyone admits that it is not easy to convince kids to eat their veggies. Soups are an easy way to include vegetables in their meal without having them complain.
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 adds a hint of earthiness and enhances the color to a rich golden shade.
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
- 2 tbsp butter
- 1 medium onion, chopped
- 1 cup grated carrots
- 2 cups grated 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
- 4 oz cream cheese
- Melt the butter in a dutch oven or a soup pot over medium heat.
- Add in the onion and saute until it turns transluscent. Then add in the broccoli, the carrots, and garlic. Stir to coat all the vegetables with butter.
- Sprinkle the flour over the veggies and stir, once again, to evenly coat. Give it a chance to cook a bit. At this point, things may look lumpy and messy, but do not worry.
- Pour in the liquid, starting with the milk then the broth, while stirring continuously. Do not rush this step. Take your time until everything loosens up.
- 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 cheeses , and allow them to melt.
- You may leave it as is or use a hand mixer to blend it smooth.