Broccoli Cheese Soup

Even if you don't normally like broccoli I guarantee you'll like this soup. This is awesome, yummy, filling comfort food that's even kind of healthy.

Ingredients

2 Tbsp Olive Oil
1 Medium Onion, Diced
1 cup diced carrots
1 pound broccoli florets
5 cups vegetable stock
2 Tbsp Butter
2 Tbsp Flour
1 cup Half-and-half
2 cups Shredded Sharp Cheddar Cheese, Plus Extra For Garnish
½ cups Heavy Cream (optional)
½ tsp Salt
¼ tsp Fresh Ground Pepper


Preparation Instructions

Roughly chop broccoli florets into 1 inch pieces.  Heat olive oil in large pot.  Add broccoli, carrots, onion, salt and pepper.  Cover and saute until carrots are soft and onion is translucent. Remove cover and add four cups of vegetable stock.  Bring to a boil. Reduce heat and cover. Simmer 20-30 minutes, or until veggies are mushy. Remove from heat and allow to cool while making the cheese sauce. 
While veggies are cooling, melt butter in a separate pan.  Whisk in flour and allow to cook slightly to make a roux. Whisk entire time. Slowly whisk in half-and-half and remaining cup of vegetable stock. Whisk until slightly thickened. Add cheese and stir until melted.
Using an immersion blender, purée the veggie/stock mixture until almost smooth. (this can also be done in small batches in a conventional blender or food processor) 
Add cheese sauce to pureed veggies.  Stir in cream, if desired, and season to taste. Makes 6 really big bowls.


Nutrition info

Calories 395
Fat 31g
Carbs 14g
Fiber 3g
Protein 18g