Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 + 1/2 cup half-and-half
- 4 cups low-sodium chicken broth
- 6 cups broccoli florets 1 large head
- 1 large carrot diced
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- coarse salt and freshly ground pepper
- 4 ounces cream cheese light or regular
- 2 cups grated sharp white/yellow cheddar cheese plus more for garnish
Instructions
- Heat the butter an oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook until tender, stirring often about 5 minutes then add the garlic and cook until fragrant about 2 minutes.
- Whisk in the flour and cook 3 to 4 minutes stirring often then gradually whisk in the half-and-half until smooth followed by the chicken broth.
- Add the broccoli, carrot, bay leaves, nutmeg and season well with salt and pepper. Bring to a simmer and cook 30 minutes, tasting halfway through and again at the end and seasoning with more salt and pepper as needed.
- Remove and discard the bay leaves. Puree the soup with an immersion blender right in the pot or in batches in a blender until smooth (hold the lid down with a kitchen towel so it doesn't blow off from the steam) if you like you can leave some of the broccoli florets whole for texture.
- Return the soup to the pot over low heat. Add the cream cheese and shredded cheese to the soup and whisk/stir until completely melted. Serve with additional cheese for garnish.
Nutrition
Serving: 1grams