Creamy Broccoli Cheddar Soup

Makes approximately 5 servings

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 1/2 cups half-and-half

4 cups chicken stock

1 lb. (16 oz.) fresh or frozen broccoli florets

1 cup grated carrot

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

8 ounces grated sharp cheddar cheese



Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.


Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.


Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.


Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.