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Cheddar Broccoli Soup

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Ingredients

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  • 2 tablespoons butter, melted (for sauteing onions)
  • 1 medium onion, chopped
  • 1/2 cup melted butter (to make the roux)
  • 1/2 cup flour
  • 4 cups half and half
  • 4 cups chicken stock
  • 1 pound fresh broccoli
  • 2 cups carrots, julienned (I just buy the matchstick carrots in the bag)
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg
  • 10-15 drops of Frank's Red Hot Sauce
  • 16 ounces grated sharp cheddar

Instructions

  1. Saute onion in butter. Set aside.
  2. In a large pot over medium heat, cook melted butter and flour using a whisk for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux).
  3. Add the chicken stock whisking all the time. Simmer for 20 minutes.
  4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20-25 minutes Add salt and pepper. The soup should be thickened by now.
  5. Pour in batches into the blender and puree. (This is where an immersion blender is very useful. I puree mine just enough so that there are still some bite-size broccoli chunks.) Return to pot over low heat and add the grated cheese. Stir until well blended. Stir in nutmeg and Frank's Red Hot sauce.
  6. Serve.

Find it online: https://kitchenjoyblog.com/cheddar-broccoli-soup/