a wintertime staple. add shredded cooked chicken for some extra protein. makes 6 generous servings.
1 onion, diced
3 cups broccoli, chopped small
3 carrots, chopped into semicircles or matchsticks
6 tbsp butter or equivalent
6 tbs AP flour
3 cups vegetable broth
3 cups milk (dairy or unsweetened/unflavored nondairy) or half and half, or some combination
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 1/2 cups shredded sharp cheddar cheese
Add the butter and onion to a large soup pot and sauté over medium heat until onions are soft and translucent. Add the flour and sauté for another 2 minutes.
Using a whisk, add the vegetable broth and combine well. Turn the heat up to medium-high and stir until the broth reaches a gravy-like consistency.
Turn the heat back down to medium and add the milk and spices. Simmer again. Add the broccoli and carrots, and simmer for 15 minutes or until the carrots are tender.
Turn heat down to medium-low and stir in the cheese.