Instructions:

1. Melt the butter in a Dutch oven and sauté the onions until soft. Add garlic. Sprinkle the flour over the mixture, stir well, and cook over medium heat for 1-2 minutes. *I highly recommend silicone or wooden utensils to avoid scratching your cookware.

2. Whisk in the chicken stock and half & half.

3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until tender.

4. Add salt and pepper. Return to low heat and add the cheese, stirring often. Beware of overheating the soup, as it can get grainy.

Stir in the nutmeg and cayenne pepper, if desired.

Ingredients:
¼ cup melted butter
½ medium chopped onion
1 clove minced garlic
¼ cup flour
2 cups half-and-half cream
2 cups low-sodium chicken stock or broth
3 cups broccoli (approximately ½ pound), chopped into bite-size pieces
1 cup carrots, julienned
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper, optional
2 cups grated sharp cheddar cheese (8 ounces)
salt and pepper, to taste

My Two Cents:

For a smoother consistency, blend about 1 cup of the soup and return to Dutch Oven, mixing well.
For texture and presentation, roast additional broccoli drizzled with olive oil on a sheet pan in the oven at 400°F for 15 to 20 minutes. Season with salt, pepper, red pepper flakes, and a squeeze of lemon juice. It adds a tasty pop and crunch to this creamy bowl of comfort.
One of our favorite pairings is a side of warm Garlic Parmesan Toasted Baguettes.

Back Story:

While we love our veggies over here in the Hart household, broccoli is a dirty word for one of my sons, who shall go unnamed. That is, until it was paired with one of his greatest loves: cheese.

Trust me when I tell you that this Cozy Broccoli Cheddar Soup will win over even your most finicky of eaters (lactose intolerant and vegan friends aside). On a cold, dreary day, it’s a warm hug in a pretty bowl.