I made a big pot of this broccoli cheddar soup on a Monday evening a few weeks ago and Jess & I both ate it for lunch throughout the rest of the week. It was rich, flavorful, pretty easy. Check it out!
Ingredients
1/4 cup + 1 tablespoon light butter
1/2 onion, chopped
1/4 cup flour
2 1/2 cups half & half
4 cups chicken broth
16 oz broccoli florets (fresh or frozen)
1 cup shredded carrots
1/4 teaspoon nutmeg
Salt & pepper to taste
8 oz sharp cheddar cheese, shredded
Instructions
Melt 1 tablespoon butter in large soup pot and saute onion until soft.
Add remaining butter and when it is melted add flour. Whisk 3-5 minutes.
Add half & half and chicken broth, simmer for 20 minutes.
Stir in broccoli, carrots, nutmeg, salt, and pepper. Simmer 30-35 minutes or until broccoli and carrots are very tender.
Blend soup with an immersion blender (I wish...) or remove to a blender/food processor and work in batches until it is blended pretty smooth. Be careful about putting hot food in a blender/processor, let it cool a bit first.
Return to low heat and stir in cheese. Simmer 10 minutes.
Stir and serve! It's pretty hearty, so a serving is right around one cup, but by all means, don't let me tell you how much to eat!
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