Broccoli Cheese Soup

By cwaldron09

Really really easy to make. If something else will work for flour then it's gluten free. So tasty and pretty quick. No need to wait 20 minutes to thicken or 20 minutes to soften, just wait like 10 ish. Also, the submerged blender is super duper helpful here. Yummy yummy! Easily enough for 2 probably enough for 4 if a side is made.

Ingredients

• 1/2 stick of butter (1/4 cup)
• 1/2 of a medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
• 3 cups chicken stock
• 1/4 cup corn starch
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 1 large carrot, peeled and chopped small
• 4 cups broccoli florets (about 1 head)
• 2 1/2 cups grated cheddar cheese (about 8 ounces)
• Salt and Pepper to taste

Preparation

Step 1

Cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.

Note: In the old post, I pureed it. You can do that if you want.