1largebroccoli crown, cut roughly into small bite size florets (roughly 4 cups)
1cuphalf and half
1cupsharp cheddar cheese, grated, plus a little extra for topping, if you desire
salt and pepper, to taste
Equipment
Large Pot or Dutch Oven
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium-low heat. Add in the onion, carrots, potato, and sauté until the vegetable begin to soften a bit, 8 to 10 minutes. Add in the red chili flakes and garlic sauté until fragrant, about 1 minute. Add in the flour, and stir continuously for 2 to 3 minutes, until slightly golden.
Stir in the vegetable broth and broccoli. Cover and simmer on low until the broccoli is fork-tender, 10 to 15 minutes, stirring occasionally.
Remove the lid and stir in the half and half milk. Allow to simmer for just a few minutes more.
If you have an immersion blender, blend your soup mixture several times. Don’t over do it, if you prefer your soup to be on the chunkier side.
If you have a blender, carefully ladle out one or two cups of soup and place it in your blender. Leave the top of the blender slightly ajar for any heat to escape and blend for a few seconds and then pour mixture back in your pot.
Next, add the cheese into the pot and stir until it's melted. If the soup gets too thick, add a little more vegetable broth. Taste and add salt and pepper, to taste.