Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • ½ medium onion (finely minced)
  • 2 tablespoons all-purpose flour
  • 1 cup shredded carrot
  • 3 cups low-sodium vegetable broth or chicken stock
  • 12 ounces evaporated skim milk (or half and half)
  • 2 cups fresh broccoli florets (chopped)
  • ¼ teaspoon freshly grated whole nutmeg (optional)
  • 1/2 teaspoon seasoned salt
  • 4 ounces grated sharp cheddar cheese
  • 1/4 cup grated fresh Parmesan cheese
  • salt and pepper to taste

Instruction

  • Over medium-high heat, melt the butter in a heavy-bottomed soup pot.
  • Once the butter has melted, add the diced onion and saute for about 5 minutes or until the onion begins to soften and become translucent.
  • Sprinkle the flour over the onions and butter and whisk together to form a thick paste or a roux. Cook for 1 minute, allowing the flour to toast lightly.
  • Slowly add the broth, whisking well to incorporate.
  • Bring the mixture to a boil, whisking often. Once lightly boiling, add in the carrots, broccoli, seasoned salt, and nutmeg. Reduce to a simmer, cover, and let cook for about 10 minutes, or until broccoli is cooked through.  
  • Once the broccoli is tender, remove the lid, and whisk in the cheese and evaporated milk. Allow the soup to cook over low heat for an additional 2-5 minutes, to let the cheese melt, stirring constantly.
  • Remove the soup from the heat, taste, and add salt and pepper as needed. Serve warm.