Prep Time: 10 minutes | Cook Time: 15 minutes
- 4 Tbsp butter
- 1/2 cup chopped onion
- 4 Tbsp all-purpose floud
- 1 cup milk
- 1 cup heavy cream
- 2 cups chicken stock
- 3 cups chopped brocolli
- 1 cup matchstick carrots
- salt and pepper to taste
- 1/2 tsp nutmeg
- 2 cups grated cheddar cheese
In a dutch oven sauté onion in butter until translucent. Whisk in flour and cook about 2-3 minutes. Slowly whisk in milk, heavy cream, and chicken stock. Bring to a boil and then down to low and simmer 10 minutes.
Add the broccoli and carrots and stir. Cook until tender, about 20 minutes. Season with salt, pepper and nutmeg. Remove 1 cup of the soup and place in a blender. Blend until smooth and add it back to the dutch oven. Take soup off the heat and stir in cheese until fully melted. Serve warm.
To speed up prep time buy pre-chopped broccoli.
Make sure your soup is completely off the heat when adding the cheese otherwise it will turn the soup grainy.
This Broccoli and Cheddar soups goes great with a Carrot and Pumpkin Muffin.