The classic broccoli soup just got an upgrade! Are you super excited to try this simple new recipe? The healthy broccoli cheddar soup will be good even if it’s not super cold outside.
For the broccoli cheddar soup, you will need 2 cups half-and-half, 1 small chopped onion, 6 tablespoons unsalted butter, 4 cups broccoli florets, 1 diced large carrot, 2 bay leaves, 1/4 teaspoon freshly grated nutmeg, 1/4 cup all-purpose flour, kosher salt, 3 cups low-sodium chicken broth, freshly ground pepper, 2 1/2 cups grated white and yellow cheddar cheese.
In a pot melt the butter and add the onions. Cook them for 5 minutes and include the flour. Continue cooking for 3 to 4 minutes. You can now start adding the half-and-half slowly, while also whisking. Include the chicken broth, nutmeg, bay leaves, pepper, and salt. Wait for the soup the start simmering. Once it does, lower the heat and leave it on the stove for 20 more minutes.
Pour the carrot and the broccoli in the mixture, and wait for 20 minutes. Remove the bay leaves. You’ll need a food processor or a blender to blend the broccoli cheddar soup. Transfer it back to the pot, where you’ll add the cheese. Wait for it to melt, and feel free to add water if it’s too thick.