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Broccoli-Cheese Soup

Ingredients

  • 6 Tablespoons butter
  • 1 onion
  • 6 carrots peeled
  • 3 garlic cloves
  • 1/4 cup ultragrain flour
  • 4 cups vegetable broth
  • 2 cups half and half
  • 2 dry bay leaves
  • 1/2 teaspoon ground nutmeg
  • 3 lbs broccoli cut into florets, reserve 1c of smaller 1/2"-1" florets
  • 4 cups sharp cheddar cheese grated
  • salt
  • pepper

Instructions

  1. Melt butter in a large stock pot. Meanwhile, using a food processor, grate onion, carrots, and garlic.
  2. Add grated vegetables to the butter, then season to taste with salt and pepper. Cook over medium-high heat for 3-5 minutes or until vegetables are tender.
  3. Add flour and mix together well, then stir for about a minute.
  4. Add vegetable broth and half and half, then whisk until smooth. Stir in bay leaves, nutmeg, and 1 cup of reserved small broccoli florets. Bring mixture to a boil, then cover, and simmer for 15 minutes. Meanwhile, grate the remaining broccoli using the grater plate of a food processor.
  5. Remove the bay leaves. Add grated broccoli, cover, and cook until tender, about 10 minutes.
  6. Gradually add grated cheese and whisk until well combined.
  7. Serve immediately.

Recipe Notes

Recipe and photos from Mayhem in the Kitchen!
http://mayheminthekitchen.com/broccoli-cheese-soup/