Cheddar Broccoli Soup

Cheddar Broccoli Soup

1 T. butter
1 c. chopped yellow onion
2 garlic cloves, minced
½ c. grated carrot
4 T. salted butter
¼ c. all-purpose flour
2 c. half-and-half milk
2 c. chicken or vegetable broth
10 oz. grated sharp cheddar
8 oz. broccoli florets, chopped into small pieces
1 t. salt and 1/2 t. pepper to taste
¼ t. grated nutmeg, optional

Melt the butter in a large soup pot (6 quarts) over medium heat.
Add the chopped onion, garlic and grated carro, stir occasionally until the onion has started to soften but not turn brown, about five minutes. Remove vegetables into a bowl and set aside.
Melt the 1/4 c. butter and whisk in the flour making a roux. Let the flour cook for two minutes or until it is a golden color.
Slowly add the half-and-half into the pot while whisking it constantly and cook until thickened.   Slowly add the two cups of chicken broth and stir to combine.

Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick or burn.
Whisk in the grated cheddar a handful at a time, allowing it to melt before adding more. Once the cheese has melted, stir in the sautéed vegetables.  Stir in the chopped broccoli and stir to combine.
Simmer the soup until the broccoli is tender but still bright green, about five minutes.
Add salt and pepper to taste as well as the grated nutmeg, if desired.
Serve in a bread bowl or with a roll.