What to make when you notice a 3 pound bag of broccoli florets from Costco in the refrigerator, sadly forgotten? A thick bowl of green goodness! So perfect for chilly nights (although yes, we are having it pretty easy here in the PNW – not freezing here!).
Cream of Broccoli and Carrot Soup
- ¼ cup olive oil
- 3 lb. broccoli florets
- 2 large sweet onions
- 1 pound carrots, divided
- 6 Tbsp all-purpose flour
- 8 cups vegetable broth
- 1 cup whole milk or canned coconut milk
- Salt and pepper to taste
Chop up onions. Peel carrots, slice 2 large ones and add with onions. Slice remaining carrots up into thick coins, set aside. Trim broccoli as needed.
Heat a large stockpot over medium-high, add oil, onion and carrots. Saute for minutes. Sprinkle flower on, stirring to coat, cooking until nutty smelling. Add in broth, stirring well, the broccoli and ¼ tsp pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Meanwhile, in a second pot bring a small amount of water to boil. Add remaining carrot coins to a steamer basket, steam until fork tender. Set aside.
Take soup off the burner, add in milk and puree with an immersion blender. Taste for seasoning. Stir in steamed carrots and serve.
I made the soup a day before and rehated it over medium-low, stirring often. The flavors developed even more with overnight. A sharp white cheddar grated on top goes well.