Adapted from this recipe for broccoli cheddar soup.
-Broccoli (1 1/2 cups)
-Shredded Carrots (1 cup)
-1/2 a white onion
-2 cloves of fresh garlic
-Asparagus (1 cup)-2 cups of chicken broth
-2 cups of milk
-1/4 cup of flour
-1/4 cup of melted butter
-2 cups of shredded sharp cheddar cheese
-1 1/4 cups of shredded monterey jack cheese
SPICES to season with:
-crushed red pepper
(or any spices you like)
1. Sauté chopped onion with chopped garlic in a pan with a tablespoon of olive oil over medium-high heat for 3 minutes. Add chopped asparagus and continue to cook over medium heat for several more minutes, until onions are translucent. Remove pan from heat and set aside.
2. Whisk 1/4 cup of flour with 1/4 cup of melted butter in a pot over medium heat. Cook for 3-4 minutes, whisking constantly.
3. Slowly add 2 cups of milk to the flour and butter, while continuing to whisk the mixture. Stir 2 cups of chicken broth into the pot. Let simmer for about 15 minutes, until mixture begins to thicken. Add chopped broccoli, shredded carrots, onion, garlic, and asparagus to the pot. Season well using black pepper, crushed red pepper, sea salt, garlic powder, and thyme (or any seasoning you like). Let simmer until vegetables soften, about 30 minutes.
4. Stir in shredded sharp cheddar cheese and shredded monterey jack cheese. (This will make the soup thicker, so don't worry if it looks a little bit thin until this point)
Enjoy :) Serve with crusty bread.