Broccoli Cheddar Soup

Ingredients

• (I buy bread bowls from Panera to
• serve this soup in)
• 6 Tbs butter
• 1 small onion, chopped
• ¼ cup flour
• 2 cups half & half
• 3 cups chicken broth
• salt & pepper
• bread bowls
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 ½ cups grated sharp white and yellow cheddar cheese, plus more for garnish if needed

Directions

1. Melt butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender.
2. Whisk in the flour and cook until golden, then gradually whisk in the half & half until smooth. Add the chicken broth, salt & pepper and bring to a simmer.
3. Reduce heat to medium-low and cook uncovered, until thickened, about 20 minutes.
4. Prepare the bread bowls; using a sharp knife, cut a circle at the top of each loaf, leaving a 1” border all the way around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
5. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
6. Puree the soup with an emersion blender (can use a blender, but use it in batches) until smooth. Return to the pot if you used a blender.
7. Add the cheese to the soup and whisk over medium heat until melted.
8. Add ¾ cup water if the soup is too thick.
9. Ladle into bread bowls