Ingredients

The following ingredients have 4 Servings
  • 3 cups broccoli florets (chopped into bite-sized peices- reserving 1/2 cup for later)
  • 2 cups chicken broth
  • 1 Heaping cup of cheddar cheese (plus extra for topping [freshly grated])
  • 1 heaping cup of regular asiago cheese [freshly grated]
  • 1 cup fresh carrots (shredded)
  • 1 large onion (diced)
  • 2 large cloves of garlic (minced)
  • 1 cup heavy cream
  • 4 Tbsp all purpose flour
  • 4 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • black pepper to taste

Instruction

  • In a large pot, place the chicken broth, broccoli (minus the reserved 1/2 cup) , onions, garlic, carrots an heat until boiling, mixing every minute or so for roughly 7 minutes- until broccoli is nice & tender and onions are soft. set aside.
  • In a separate large pot, add the butter and flour - on medium heat, whisking constantly.
  • Remove from heat and pour in your broth/broccoli mixture and slowly, mix well
  • slowly add in your heavy cream then put on low temp, uncovered and allow to simmer
  • Next add in all of your spices, the cheeses as well, while stirring consistently.
  • Simmer about 7 minutes on low-med, mixing occasionally
  • Place 1/2 cup of reserved broccoli into the microwave and steam until soft.
  • Garnish your soup with the reserved steamed broccoli and top with grated cheddar.
  • ENJOY!