Broccoli Cheddar Soup

Another one from our Soup Lunch.


6 T. butter
1 small onion, chopped
1/4 c. flour
2 c. half and half
3 c. chicken broth
salt and pepper
4 c. broccoli florets
1 large carrot diced
2 1/2 c. grated cheddar cheese

Melt butter in large pot over medium heat. Add onion and cook about 5 minutes or until tender. Whisk in the flour and cook until golden, about 3-4 minutes. Gradually whisk in the half and half until smooth. Add the chicken broth and 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. Puree the soup in batches in a blender until smooth. Return to the pot. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 c. water if the soup is too thick.
Garnish with additional shredded cheese if desired.