Broccoli Cheddar Soup
This delicious and hearty soup takes the bite out of a chilly winter.
6 tbsp Unsalted Butter
1 Small Chopped Onion
1/4 cup Flour
2 cup Half and Half Cream
3 cup Chicken Broth
2 Bay Leaves
1/4 tsp Ground Nutmeg
to taste Salt and Pepper
4 cup Broccoli Florets
1 Large Diced Carrot
2 1/2 cup White and Yellow Cheddar Cheese
4 Sourdough Bread Rolls
Melt the Unsalted Butter in a large Dutch oven or pot over medium heat.
Add the Small Chopped Onion and cook until tender.
Whisk in the Flour and cook until golden, 3 to 4 minutes, then gradually whisk in the Half and Half Cream until smooth.
Add Chicken Broth, Bay Leaves and Ground Nutmeg, season with Salt and Pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.
Add the Broccoli Florets and Large Diced Carrot to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.
Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
Add the White and Yellow Cheddar Cheese to the soup and whisk over medium heat until melted.
Ladle into Sourdough Bread Rolls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.
Serve and enjoy!