My girl KC makes this soup all the time in the winter, and honestly this is one of my favorite winter dinners now. I used to not enjoy cheddar broccoli soups even, because so many of them were so heavy. This soup is the perfect ratio of heavy and veggies.

This soup is fantastic with a nice bread, so check out my German Bread recipe if you want a nice side.

This recipe should take a bit over 30 minutes and having a blender/immersion blender is very helpful.

Ingredients

• 4 Tbsp butter
• 1 medium onion, diced
• 1/4 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 3 cups broccoli
• 1 cup carrots
• 1/4 tsp nutmeg
• 8oz cheddar cheese
• Salt & pepper to taste

Recipe

1. Dice the onions, broccoli, and carrots
2. Cook the onions in the butter for ~5 minutes until translucent
   • As always, salt at this step too! Layering salt into the dish adds a depth of flavor!
3. Add flour into the mixture and combine well
4. Add the half and half, stock, broccoli, carrots and nutmeg into the pot
5. Cook on low heat for 20-25 minutes until all the veggies are cooked
6. Use a blender/immersion blender/food processor to make the soup the consistency you would prefer
7. Put the soup back on the heat and slowly add in the cheese until all mixed in
8. Salt + pepper to taste

Sorry if you wanted me to take more photos of the process – but honestly it is so easy and good and I am sorry. Most importantly, I forgot and that is my biggest shame of them all.

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