Broccoli Cheddar Soup with Toast & Mixed Greens Salad

Directions

1. Peel and dice the onion; rinse the broccoli, separating the stems from the florets.
2. Melt butter in a medium saucepan over medium heat. Add the onion, broccoli stems, and thyme; cook, stirring occasionally, until the onion and stems soften, about 3–4 minutes.
3. Coarsely grate about 1 cup of cheddar and set aside.
4. Sprinkle flour over the onion mixture and stir to coat; gradually whisk in the broth and milk to avoid lumps.
5. Add the broccoli florets, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook until the broccoli is tender, about 6–8 minutes.
6. Wash and dry the greens; transfer to a bowl and toss with olive oil and balsamic vinegar.
7. If desired, cut and toast the buns.
8. Stir half of the grated cheddar into the soup until melted, 1–2 minutes.
9. Divide the soup into bowls, garnish with the remaining cheddar, and serve with the greens salad and toasted bun on the side.