Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1/2 yellow onion (diced)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 1/2 cups fresh broccoli (chopped)
  • 1 cup carrot (grated)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 8 ounces sharp cheddar cheese (shredded)

Instruction

  • Place a large pot over medium heat. Melt 1 tablespoon butter. Add onion and saute for 5 minutes until softened, stirring often. Transfer to a bowl and set aside.
  • In the same pot, melt 1/4 cup butter. Add flour and whisk to make a roux. Cook for 1-2 minutes. Slowly whisk in chicken broth and then heavy cream until smooth. Simmer for 20 minutes, stirring occasionally.
  • Add broccoli, carrots, and cooked onions to the pot. Reduce heat to medium-low. Simmer for another 25 minutes, stirring often.
  • Add nutmeg, salt, and pepper. Stir to combine. Add cheese and stir until melted. Taste and adjust seasoning as needed.
  • At this point the soup is ready to serve, but if you prefer, you can use an immersion blender to puree the vegetables into the soup. It's delicious both ways.
  • Portion soup into bowls and garnish with more shredded cheese on top if desired. Serve immediately.