Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 1/2 cups half-and-half
  • 4 cups chicken stock
  • 1 lb. 16 oz. fresh or frozen broccoli florets
  • 1 cup grated carrot
  • Kosher salt and freshly grated pepper, to taste
  • 1/4 teaspoon grated nutmeg
  • 8 ounces grated sharp cheddar cheese

Instruction

  • Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
  • Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
  • Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
  • Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.
  • Enjoy!