Broccoli cheddar soup

By jab120638

Ingredients

• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 small Onion, diced
• 1/4 cup All-Purpose Flour
• 14 ounces Evaporated Milk or 1 + 3/4 cups Half & Half
• 3 cups Chicken Broth
• 4 cups Broccoli Florets, frozen or fresh
• 3/4 cup Carrots, diced
• 1 bay leaf
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 2 + 1/2 cups Extra Sharp Cheddar Cheese, plus more for garnish
• Bread Bowls, for serving, optional
• Instructions

Details

Servings 1
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Melt the butter in a large, heavy-bottomed sauce pan. Add the olive oil and onion, cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the evaporated milk or half-and-half until smooth.
Add the chicken broth, broccoli, carrots bay leaf, 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 -25 minutes.
Discard the bay leaves. Puree the soup, carefully in batches in a blender until smooth or use an immersion blender and puree right in the pot; you'll still have flecks of carrot and broccoli. Return to the pot. Add the cheese to the soup and whisk over medium heat until melted.
Serve in bread bowls if desired with a garnish of cheese.