Sort ingredients
graciemillspaugh
QR Code
Listen
Pdf
Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
Add the liquid ingredients: Slowly pour in the broth scraping the bottom of the pot to lift off any bits of vegetables or flour. Then add milk.
Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
Add salt and pepper and smoked paprika to taste.
Stir in grated cheese. Taste and adjust the seasoning if necessary.
Enjoy as is or blend until smooth using a high speed blender or an immersion blender. You can also blend half and keep the rest chunky.