1 cup finely diced onion
1/2 cup peeled and finely diced carrot
1 large clove garlic, finely minced
2-3 Tbs vegetable oil
1 Tbs fresh chopped thyme (or 1/4 - 1/2 tsp dried thyme) optional
5 cups small broccoli florets
4 cups unsalted chicken broth
2 cups 2% milk
between 1/4 and 1/3 cup all-purpose flour (see hints below)
8-ounces grated light sharp cheddar cheese
black pepper to taste
Add a splash of vegetable oil to a large heavy bottomed soup pot on medium to medium high heat and saute 1 cup finely diced onion and about 1/2 cup finely diced peeled carrot and 1 large peeled minced clove of garlic to soften.
Once the onion is translucent add 1 Tbs of fresh chopped thyme, if you're using it, and add 5 cups small broccoli florets and 4 cups unsalted chicken broth and bring it up to a simmer.
At that point, adjust the heat so it stays at a nice steady simmer and put a lid on top.
Grate 8-ounces of light sharp cheddar cheese.
Add 2 cups of the 2% milk to a large container and whisk in between 1/4 and 1/3 cup all-purpose flour until it's completely incorporated.
Once the broccoli and carrots are really nice and soft, turn the heat down and use a hand blender to puree it until it's nice and smooth.
Then add the milk and flour mixture and bring it up to a simmer and let it cook along and thicken up a little bit. (see hints below)
Then add the grated cheese, a little bit at a time, letting it melt in as you go.....then season with a little black pepper if you like and it's good to go.
You're looking to add more than 1/4 cup flour but less than 1/3 cup to the 2 cups of milk.
You can add the milk and flour mixture to the cooked broccoli before using the hand blender. The added liquid may make it easier to puree the broccoli and carrots.