Categories: Soup

Ingredients

• 4 tablespoons butter 1/2 stick
• 1/2 medium onion chopped
• 2-3 cloves garlic minced
• 4 tablespoon AP flour
• 2 cups low sodium chicken or vegetable stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp or ground nutmeg, optional
• 3 cups broccoli florets or 1 large head, cut into small pieces
• 1 large carrot grated, julienned or finely chopped
• 2 cups half & half or milk or light or heavy cream
• 8 oz block grated cheddar cheese or 2 cups

Directions

1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

4. Serve with toasted crusty bread or in a bread bowl if desired.

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