Creamy Broccoli Cheddar Soup

    There is nothing better than this soup to take the chill off a cool Fall Day!  I admit, I am a soup junkie - I can't get enough and love to make all different kinds but, this soup truly is my favorite one!  I hope you'll take the time to make some and Enjoy! Diane 


Creamy Broccoli Cheddar Soup 

Ingredients: 
6 Tbs unsalted butter
1 small onion, chopped 
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 tsp freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups grated sharp cheddar. plus, more for garnish.

Directions:
Melt the butter in a large Dutch oven or 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, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with 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 & discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. *Add up to 3/4 cup water or chicken broth if the soup is too thick. Ladle into bowls, or even bread bowls and garnish with cheese. This soup cannot be pressure canned as it has dairy and broccoli - both should not be canned. 

photos by: Diane Baker for Canning and Cooking at Home