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

1. 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.

2. 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.

3. Stir in broccoli, half-and-half, salt and pepper; cook until heated through, about 10 minutes. Gradually whisk in cheese until melted.

4. 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.

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