Ingredients
Scale
- 2 tbsp of butter
- 1 large onion (chopped)
- 3 medium carrots (shredded)
- 4 cups of broccoli
- 2 tbsp of flour
- 4 cups of half and half or milk
- a pinch of freshly grated nutmeg
- 1 cup of sharp Cheddar cheese
- salt and pepper to taste
- sour dough bread bowls (optional)
Instructions
- Melt butter in a large dutch oven. Add chopped onion and shredded carrots. Season with salt and pepper. Cook until translucent.
- Sprinkle flour over the veggies and cook for 1-2 minutes.
- Gradually add half and half, stirring continuously.
- Add broccoli florets, salt, pepper, and nutmeg. Simmer for 20 minutes until broccoli is tender.
- Optional: Puree the soup with a stick blender or blender.
- Stir in sharp Cheddar cheese until melted.
- Adjust thickness with milk or half and half if needed.
- Serve in bread bowls or regular bowls with extra cheese on the side.
Notes
- For a lighter version, substitute some half and half with chicken stock.
- Use any cheese you prefer, but sharp Cheddar adds great flavor.
- Fresh nutmeg enhances the taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg