- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- salt and pepper
- Serve this hearty broccoli cheddar soup with crusty bread for a complete meal. For a smoother texture, blend a portion of the soup and stir it back in before adding the cheese. Be sure to melt the cheese over low heat to keep the soup from getting grainy.
