It’s 102 degrees here in Phoenix and this soup is still a regular on rotation here!

Recipe – full disclosure, I don’t measure fully and have taken lots of short cuts which I have added. This comes together in like 20ish mins.

Ingredients:

2 tbsp avocado oil
1 shallot or onion if you like, diced – approx 1/4 cup
1 or 2 spoons all purpose flour
Pinch of Cayenne
Pinch of nutmeg
2 cups 2% milk
2 cups water or broth
10 oz of broccoli florets ( I get these from WFM, pre cut)
Shredded carrots – like a 1/2 cup
1.5 cups shredded cheddar
1 bay leaf
Salt to taste

And the biggest cheat evaaaa! Premade biscuits. I defrost 3 of these and tear them up. This brand is amazing ( Mason Dixie Biscuits – buttermilk).

Heat a heavy bottomed pan, add oil and diced onion/shallots and cook till translucent, add all purpose flour and cook till it’s lightly colored ( basically to get the rawness of flour out).
Add water or broth, then milk. Add broccoli and cover the on medium heat. Cook till broccoli is tender, mash with the back of a spoon to the consistency you like. Add salt, pepper, cayanne, nutmeg.
Bring to boil, in the boiling soup add torn up biscuits (make them the size you like your dumplings to be). Cover and simmer till dumplings are done. Add cheese, gently stir and done!