Broccoli Cheese Soup

Don't knock it til you've tried it. Broccoli Cheese Soup is pretty stinkin' tasty! I love it! I made this for dinner not too long ago and served it with crusty french bread for dippin'.....yum!

Broccoli Cheese Soup

1½ tablespoons butter
1 medium onion – chopped
1/3 cup butter
1/3 cup flour
4 cups (1 quart) half & half
3 cups chicken stock
¾ pound fresh broccoli, cut into pieces – woody stems removed
1½ cups carrots – rough chopped
Salt
Pepper
¾ teaspoon grated nutmeg
3 cups sharp cheddar cheese – grated

In a large dutch oven, melt 1½ tablespoons butter. Add chopped onion and sauté. Remove onions and set aside. In the same pot, melt the 1/3 cup butter. Add the flour and whisk over medium heat for a minute or two. (You are making a roux…or a thickener.) Stirring constantly, slowly add the half&half. Add the chicken stock, whisking the entire time. Let simmer for about 20 minutes.

Add the broccoli, carrots and sautéed onions. Cook over low heat until the veggies are tender, about 25 minutes. Add the salt and pepper to taste. Working in batches, puree the mixture in a food processor or blender. Return to pot over low heat. Add the grated cheese and nutmeg.

This is gonna be soup!!

Saute the onions in a little butter. Then remove from the pot.

Add some more butter and let that melt.

Add some flour!

Look at you...makin' a roux!!

Add the half & half...or cream if you're feeling naughty.

Then add the chicken stock. Let that cook for a bit.

Dump the sauteed onions back in the pot along with the broccoli and carrots. 

I used baby carrots because that's what I had..but you can use regular ones 

if you want.

Let that cook a while. Add the salt and pepper, too!

Working in batches, whirl the mixture in your food processor or blender until it's

all mixed up and crazy like!

Add some nutmeg...I like fresh but the jarred stuff is fine.

Then add the grated cheese. Serve it up and enjoy!