Creamy Broccoli Cheddar Soup
- 1 T melted butter
- 1/2 medium chopped onion
- 1/4 C melted butter
- 1/4 C flour
- 2 1/2 C half & half
- 4 C chicken stock
- 1 lb (16oz) fresh or frozen broccoli florets
- 1 C grated carrot
- Kosher salt & freshly grated pepper, to taste
- 1/4 t grated nutmeg
- 8 oz grated sharp cheddar cheese
Melt butter in a large pot over medium- high heat & sautee onion until soft, about 3 mins.
Add additonal butter & flour, whisking for 3-5 mins to create a roux.
Whisk while adding the half & half and chicken stock.
Simmer for 20 mins.
Stir in tne broccoli florets & grated carrot.
Add salt, pepper & nutmeg.
Simmerover low heat for 30-35 mins.
Remove soup from the heat & pulse with an immersion blender until smooth.
Or, pulse the soup in batches in a food processor until smooth, adding mixture back into pot.
Return pot to low heat & stir in cheddar cheese.
Simmer for 10 minutes, & serve.