What's For Dinner: Cheesy Cheddar Broccoli Soup

Serves 4

Ingredients:

• ¼ cup unsalted butter, cubed (we used Dairy Isle butter)
• 3 cloves garlic, minced
• 1 onion, diced
• 2 stalks celery, diced
• ¼ cup all-purpose flour
• 2 cups vegetable broth
• 2 cups milk
• ½ cup heavy cream
• 2 lbs. broccoli florets
• 1 carrot, julienned
• 2 cups cheddar cheese, shredded (we used Dairy Isle cheddar cheese)
• Salt and pepper to taste

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat.
2. Add garlic, onion, and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
3. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in vegetable broth, milk, and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5. Stir in broccoli and carrot.
6. Bring to a boil.
7. Reduce heat and simmer until broccoli is tender, about 6-8 minutes.
8. Puree with an immersion blender until desired consistency is reached.
9. Stir in cheese, a handful at a time, until smooth, about 1 to 2 minutes.
10. Season with salt and pepper, to taste.