Photo by Roxanne Payton
We simply couldn't resist posting this recipe. With the streets full of ice, this soup is so nice – and cheesy and vegetarian and delicious. We thank our friend Ellen G. for reminding us about this comforting soup!
1/2 chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups vegetable broth or parve Imagine Brand No-Chicken Broth
1/2 lb. broccoli florets, fresh or frozen
2 carrots, julienned
1/4 tsp. nutmeg
8 oz. shredded cheddar cheese (sharp if available)
Salt and Pepper to taste
Sauté onion in butter until soft and transparent; set aside
Cook melted butter and flour over medium heat for about 3-5 minutes, whisking constantly. Add half & half, and whisk gently until combined. (about 1 minute)
Add stock and simmer on low for about 20 minutes.
Cut or break apart broccoli florets into smaller pieces.
Add broccoli, carrots and onions to soup. Simmer on low for 25 minutes
If you want a smooth soup, puree with an immersion blender and return to heat. Sprinkle on nutmeg. Season with salt and pepper. Top with cheese and serve.
Recipe: kosher, copycat, soup, dairy
Up a Notch: Serve in a bread bowl.