It starts just as many soups start - with chopped carrots, celery, onions, and garlic. Put your stock pot on medium-high heat with a couple tablespoons each of butter and olive oil. Add the carrots, celery, and onions. Season with freshly ground pepper and kosher or sea salt. Allow the veggies to cook until soft. Add the garlic and broccoli and cook for a couple more minutes.
Sprinkle the veggies with a few tablespoons of flour. If there's not enough fat in the pot, add a little butter or oil before you add the flour. Allow to cook for at least a minute, stirring frequently. The flour will help thicken the soup.
After the flour has cooked for at least a minute or two, you can add the liquid. I like to use equal parts of water and milk just until the veggies are covered. I also add a bit of chicken base for some extra flavor. Don't forget to season the liquid with salt and pepper. Turn up the heat and bring it to a boil, stirring often. When it comes to a boil, reduce the heat and allow to simmer until the broccoli is soft.
At this point, I bring out the boat motor - a/k/a an immersion blender - to puree the soup. You can also do this in a blender, but it is well worth the $10 to get yourself a hand blender. After it is pureed, taste the soup, and adjust the seasoning as necessary. Turn off the heat, and add a handful of shredded sharp cheddar cheese.
This is a creamy, thick, flavorful soup. It's also great for kids who don't like to eat veggies. It comes together so quickly and easily, you'll want to make this soup for any season.
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