Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter or olive oil
  • 1/2 onion, roughly chopped
  • 2-3 cloves garlic, chopped
  • 4-6 cups fresh broccoli (about 1 large head, cut up including softer part of the stalk)
  • 1 cup baby carrots (chopped)
  • 2 to 2-1/2 cups chicken stock ((use vegetable stock for vegetarian option))
  • 2 cups non-fat half-and-half
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 8 oz low-fat sharp cheddar cheese, grated + additional for garnish
  • 1/4 cup butter
  • 1/4 cup all-purpose flour (or cornstarch (for gluten-free))
  • 2 pcs cooked crumbled bacon (optional)

Instruction

  • In a stockpot, saute the onion & garlic in 1 tablespoon butter or olive oil.
  • Add broccoli, carrots, half and half, chicken stock and seasoning to pot. Bring to a boil then reduce heat and simmer 20 minutes or until vegetables are done.
  • Using an immersion blender or a regular blender, blend soup to desired consistency. I like to leave a little of the broccoli and carrot bits in the soup. Caution: If using a regular blender, do it in 3-4 batches as the heat will cause the liquid to explode if too much is added at once.
  • Return to stockpot and stir in cheese.
  • To thicken, melt butter in a small saucepan. Whisk in flour and stir well. Add a bit of the soup and stir to temper then add to larger pot. Let simmer about 5-10 minutes or until it thickens slightly.Note: If the soup is a little too thick, thin it with additional chicken stock.
  • Serve garnished with a sprinkling of cheese and some crumbled bacon, if desired.