Make This!!

I made broccoli cheese soup for the first time tonight. It was good! I substituted whipping cream for the half & half, 1/2 cup mozzarella instead of 2 cups cheddar cheese, one can of diced green chiles and added two handfuls of rotisserie chicken (chopped).

Make this! You won't be disappointed! After the soup had simmered for a while, I tested the broccoli & carrots to make sure they were tender. I removed 3/4 of the broccoli-carrot mix & pureed them in the food processor.
Pureed broccoli & carrots. I put them back in the soup & simmered the mix for about 10 minutes more.

Finished soup with green onions & homemade croutons. Yummy!

Broccoli Cheese Soup

1/2 onion, chopped

1 T butter (for sauteeing onions)

1/4 c flour

1/4 cup butter, melted

1 pint half & half

2 cups chicken stock

1/2 pound fresh broccoli, chopped

1 cup carrots, shredded

1 tsp salt

1 tsp pepper

2 cups grated sharp cheddar cheese

1/4 tsp nutmeg

Sautee onion in 1 Tbs butter over medium heat until onions turn translucent. Set aside.

In another pan, cook the 1/4 cup melted butter and flour, whisking over medium heat for 3-4 minutes. Slowly add half & half while continuing to whisk. Add chicken stock while continuing to whisk. Let simmer 20 minutes.

Add broccoli, carrots & onions. Cook over low heat unti veggies are tender. Add salt & pepper.

Pour the mixture into a food processor and blend until smooth. Return to the pot over low heat. Add cheese. Stir in nutmeg & serve. Enjoy!