Ingredients

The following ingredients have 4 Servings
  • 1 large head fresh Broccoli ((a few cups of chopped florets))
  • 2 cups chicken broth ((or vegetable broth))
  • 1 1/2 cups sharp cheddar cheese ((plus extra for topping))
  • 1 cup carrots, shredded
  • 1 small onion, chopped
  • 1 clove Garlic, minced
  • 1 cup Half and Half, room temperature
  • 3 Tbsp All-Purpose Flour
  • 3 Tbsp Butter
  • 1 Bay Leaf
  • 1/8 tsp Ground Nutmeg
  • 1/4 tsp Dried Basil
  • 1/8 tsp Cayenne Pepper ((optional))
  • Salt and Pepper to taste

Instruction

  • Dice the onion small, mince the garlic, and shred the carrots.
  • For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. (optional)
  • Add your veggie broth to a pot over medium-high heat, add 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the vegetables are tender.
  • Start your roux when the vegetables are almost done: In a large pot, melt 3 tablespoons of butter over medium heat. Once melted, slowly add 3 tablespoons of flour as you whisk constantly. Cook the roux about 2 minutes to remove the flour taste.
  • Slowly pour the broth from your vegetables into the roux and whisk to incorporate.
  • Remove the bay leaf from the vegetables. Next, pour the vegetables into the roux/broth mixture and slowly stir in 1 cup of room temperature half and half.
  • Turn the burner to very low heat.
  • Season with the above herbs and spices.
  • Add the cheese in small batches until all melted.
  • Add salt & pepper to taste.