Ingredients:

• 4 Tablespoons unsalted butter
• 1 small onion, chopped small
• 1 garlic clove, minced
• 1/4 cup gluten free flour
• 1 cup whole milk
• 4 cups low-sodium chicken broth
• Salt and freshly ground pepper
• 4 cups broccoli florets and stems, chopped small
• 1 cup carrots, chopped small
• 2 cups coarsely grated sharp cheddar cheese

Instructions:

1. Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes.
2. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth.
3. Add the chicken broth, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
4. Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes.
5. Add cheese and whisk until melted, about 1 minute.

Yields 4 to 6 servings

Allergens:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photographs: