Ingredients
2 tbsp butter
1 large yellow onion, diced
2 heads broccoli chopped, about 2 to 3 cups worth
2 cloves garlic, minced
2 carrots sliced into matchsticks
2 tbsp all purpose flour
2 cups buttermilk
2 cups bone broth
8 oz shredded cheddar cheese (I used Raw Farm USA)
1 cup heavy cream
Tools
Large Pot
Whisk
Immersion Blender
Directions
Step 1
Add butter to a dutch oven or large pot and melt over medium heat.
2 tbsp butter
Step 2
Add in the diced onions and cook until softened/translucent.
1 large yellow onion, diced
Step 3
Add in the all purpose flour and whisk to incorporate. Let that cook for about 2 minutes to toast a bit.
2 tbsp all purpose flour
Step 4
Pour in the buttermilk and whisk again to combine with the toasted all purpose flour mix.
2 cups buttermilk
Step 5
Add the carrots, broccoli, bone broth, and garlic and let simmer for about 15-25 minutes. You want the carrots to soften!
2 carrots sliced into matchsticks
2 cloves garlic, minced
2 heads broccoli chopped, about 2 to 3 cups worth
2 cups bone broth
Step 6
Pour in the heavy cream, mixie mix, and slowly add in the cheese stirring as you add.
1 cup heavy cream
8 oz shredded cheddar cheese (I used Raw Farm USA)
Step 7
You can leave the soup as is, but I like to blend it up a bit with an immersion blender!
Step 8
ENJOY!
