Broccoli-Cheddar Soup

By Beckysbaking

Ingredients

• 6 TB unsalted butter
• 1 small onion, chopped
• 1/4 cup flour
• 2 cups half-and-half
• 3 cups low sodium chicken broth
• 2 bay leaves
• 1/4 tsp grated nutmeg
• kosher salt and freshly ground pepper
• 4 cups broccoli florets
• 1 large carrot, diced
• 2 1/2 cups grated sharp white and yellow cheddar cheese, plus more for garnish

Details

Servings 4

Preparation

Step 1

1. Melt the butter in a large dutch oven or pot over medium heat. Add the onion and cook until tender. Whisk in the flour and cook until golden, then gradually whisk in the half-n-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to pot. (Or puree the soup in the pot with an immersion blender.)
3. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.

Tips: I tried pureeing the soup with an immersion blender and it splashed hot soup everywhere. I left the broccoli and carrots as is, and the soup came out great.