Happy new year, friends! After weeks of eating what feels like straight-up sugar, and drinking more than I care to admit, it’s time for a healthy reset. One of my goals for January is to cook healthier meals at home, with a focus on increasing veggie intake. And this soup is just the ticket.
I love me some creamy soup in the winter. Granted, North Carolina does not get brutally cold, but it’s cold enough to warrant some warming comfort foods. The great thing about this soup is that it doesn’t require any heavy cream to thicken. By pureeing half of the soup instead of adding a lot of high-calorie dairy, you get all the decadence without the guilt. This recipe is versatile enough that you can add any other veggies you like, such as squash, peppers or other root vegetables. Get creative and start your 2019 off on a healthy note!
- 1 Tbsp. olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups veggie broth
- 2 cups whole milk
- 1 Tbsp. Dijon or whole-grain mustard
- 2 tsp. Worcestershire sauce
- 4 medium carrots, peeled and chopped
- 1 small head of broccoli, cut into small florets (chop up the stalks too!)
- 1/2 tsp each salt and pepper
- 1 1/2 cups shredded cheese (I used cheddar and jack)
- In a large pot, heat the oil over medium heat. Add the onion and saute until lightly browned and softened. Add the garlic and saute another 30 seconds. Remove from the pot and set aside.
- Add the butter and, once melted completely, sprinkle in the flour. Whisk well for about a minute to create a roux. Add the veggie broth, milk, mustard and Worcestershire. Bring to a light boil, then immediately reduce the heat to low, whisking constantly. Let simmer uncovered until mixture begins to thicken.
- Add the onion-garlic mixture back in, as well as the carrots, broccoli, salt and pepper. Continue simmering, stirring frequently, for about 20 minutes, or until the veggies are tender. You’ll want to keep an eye on the soup to ensure it doesn’t boil so the milk does not curdle.
- Using an immersion (hand) blender, puree about half of the soup. If you don’t have a hand blender, ladle half of the soup into a blender to puree before adding it back into the pot (be sure to take out the middle piece and cover with a towel so you don’t have an explosion!)
- Add the cheese and stir until melted. Add any additional salt and pepper to taste, if necessary. Serve into bowls.
Yields 4 servings.