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Creamy Cheddar Broccoli Soup

Doreen
A rick, creamy and delicious cheddar broccoli soup. Add a salad and some bread and you have a complete meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 large clove of garlic finely chopped
  • 3 cups chicken or vegetable stock
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 2 cups fat free or regular half & half
  • 4 cups chopped broccoli I use almost the entire stalk except for the very tough ends
  • 1 cup shredded carrots get the bag that's already shredded...much easier
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon grated fresh nutmeg optional
  • 1 bay leaf optional
  • 2 1/2 cup sharp cheddar
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Let's Get Cookin'!
  • In a pot on medium-high heat, add your butter. When melted, add you chopped onions. When the onions have softened a bit, add your garlic, stirring for a couple of minutes. Add your carrots, broccoli and bay leaf, and again, stirring for a minute or two. Add your stock and bring to a low boil, then immediately lower your heat and simmer on medium, covered, for about 20 minutes.
  • In a separate small saucepan, make your roux. Melt 3 tablespoons butter on medium heat, whisking constantly, then slowly add 3 tablespoons of flour, continuing to whisk. If you prefer your soup thick, add more roux (another tablespoon of each should do the trick).
  • Pour the roux in the soup mix and slowly stir in your half & half and leave your pot uncovered and on low heat. Take out the bay leaf and season with the above spices, and add salt to taste.
  • Optional: Using an immersion blender, liquefy the soup, or alternately place soup in batches in a food processor.
  • Last but not least! Stir in the grated cheese and remove from heat immediately. Serve garnished with extra cheese and/or parsley.

Notes

When chopping your broccoli, consider how you like your soup. Chunky? Then make your broccoli pieces larger and skip the immersion blender.
This soup can be frozen, and believe me, that's exactly what I did because I ended up with enough to feed a small army. The best $4.00 I ever spent!