Categories: Soup
Ingredients
- 4 tbsp. unsalted butter
- 8 oz. packaged diced ham
- 1 small yellow onion, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 32 oz. vegetable broth
- 4 cups broccoli florets, roughly chopped
- 2 cups half-and-half
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded sharp Cheddar
- Garnish: shredded sharp Cheddar
Directions
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In a medium Dutch oven, melt butter over medium-high heat. Add ham; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
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Add onion, celery, and carrot to drippings; cook over medium-high heat until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes. Gradually stir in broth; bring to a boil. Reduce heat to medium; cook until thickened, about 10 minutes.
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Stir in broccoli, half-and-half, salt and pepper; cook until heated through, about 10 minutes. Gradually whisk in cheese until melted.
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Working in batches, transfer soup to the bowl of a food processor, and pulse to desired consistency. Return to pot; cook over low heat just until heated through. Top servings with ham; garnish with cheese.