Cheddar and Broccoli Soup
Meals, No Ante
Ingredients
6 tablespoons unsalted butter
1 small white onion, chopped
1/4 cup all-purpose flour
2 cups lactose-free half-and-half
24 oz chicken broth
2 bay leaves
1/4 teaspoon nutmeg
1/2 tsp salt
1/4 tsp pepper
4 cups broccoli florets (about 2 heads)
1 large carrot, diced
2 1/2 cups (just over a bag) finely shredded cheddar
Directions
Melt the butter in a large pot over medium heat.
Add the onion and cook until tender, about 5 minutes.
Whisk in the flour and cook until golden, 3 to 4 minutes.
Gradually whisk in the half-and-half until smooth.
Add the chicken broth, bay leaves, nutmeg, salt, and pepper and bring to a simmer.
Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
Remove and discard the bay leaves.
Puree the soup with an immersion blender until smooth; you'll still have flecks of carrot and broccoli.
Add the cheese to the soup and whisk over medium heat until melted.