Serves: 4

Prep Time: 15 M | Cook Time: 50 M | Inactive Time: 15 M | Total Time: 1 H & 20 M

INGREDIENTS

• 3 tbsp plus 1/4 cup melted butter

• 1 small finely chopped onion

• 1/4 cup flour

• 2 cups half & half or whole cream

• 2 cups vegetable broth

• 4 garlic cloves, minced

• 1/2 lb broccoli florets, chopped

• 1 cup carrots, shredded

• 1/4 tsp nutmeg

• 8 to 12 oz grated sharp white cheddar cheese

• salt & pepper to taste

• olive oil for drizzling

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Toss half of the chopped broccoli florets with olive oil, salt and pepper. Place on a foil lined baking sheet and roast in oven until broccoli begins to crisp and turns slightly brown. Remove from oven and cool.

3. Melt the 3 tbsp of butter in a small saucepan over medium heat. Add chopped onions and sauté. Set aside.

4. Melt the remaining butter in a small dutch oven. Add flour and whisk over medium heat until blended. Whisk in the half & half and vegetable broth. Simmer for 20 minutes.

5. Add all broccoli, carrots and cooked onions; cook over low heat for another 20 minutes. Add salt and pepper to taste.

6. Remove half of the soup and let cool slightly. Transfer to a blender and puree. Add the pureed soup back into the dutch oven. Reheat and stir in the cheddar cheese. Stir in the nutmeg. Serve.

NOTES

If soup needs thinning, add in a small amount of vegetable broth.

NUTRITION FACTS