Cream of broccoli

Whenever we eat anything outside, that catches my fancy, I immediately put it in my "to try" list. A few weekends ago we ate some really yummy broccoli soup at quiznos. I wanted to replicate the same in my kitchen, so I googled for the recipe, found this site added the ingredients to my shopping list, and concocted this very delicious soup. Although I made a few changes to the recipe, the taste was very close to the original
Cream of Broccoli soup
Ingredients
1 medium onion chopped
1 clove garlic pressed
1 bunch broccoli cut into florets
1 medium size carrot peeled and grated
2 tbsp olive oil
1 tbsp whole wheat/all purpose flour
1/2 inch butter
2 cups milk
2 cups veg broth
(To make veg broth, just simmer onions, carrots, cilantro, in water for about 40 min in very low heat. You can store this for 2-3 weeks in the refrigerator and 2-3 months in the freezer)
Salt and pepper to taste
2 tbsp cheddar cheese


Sauté onion in olive oil until golden (the original recipe calls for butter, but I omitted it in this step). Add garlic and sauté for 2-3 more min. Keep aside. In same pan melt butter add flour (original recipe uses all purpose, I substituted it with whole-wheat) add 1 cup milk and stir vigorously to avoid lumps. let the sauce thicken till it’s of coating consistency. To this add the remaining cup of milk, veg broth and simmer for 15 min. Add broccoli and carrots and simmer for an additional 15 min. Add salt and pepper and transfer to mixer/food processor/blender and puree in batches. Transfer back to saucepan, add cheese and warm till cheese melts. Warm, comforting and filling on chilly nights