A delightful and hearty soup combining the goodness of broccoli and potatoes with a creamy, cheesy finish.
Combine the broccoli, potatoes, and onion with the chicken broth in a large saucepan.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Bring the mixture to a boil over high heat, then reduce to medium-low and simmer until the vegetables are tender.
Cover the saucepan to speed up the cooking process.
In a small bowl, whisk the milk and flour together until smooth, then add to the soup along with the tarragon, thyme, salt, and pepper.
Whisk the milk and flour thoroughly to avoid lumps in the soup.
Stir constantly until the soup thickens and comes to a gentle boil.
Keep stirring to prevent the soup from sticking to the bottom of the pan.
Ladle the soup into bowls, sprinkle with cheese, and garnish with minced red bell pepper.
Serve immediately to enjoy the soup at its best temperature.
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