I love broccoli cheddar soup. I don't know what it is, but something about it just warms up my spirit. A good hot serving of broccoli cheddar soup in a bread bowl on a cold night is just the thing. I've had a hard time finding a good recipe for this because so many recipes called for processed cheeses or just didn't have the flavor I was looking for, they tasted bland and not hearty enough. After several years of testing, I believe this is hands down, the best broccoli cheddar soup I've tasted.
1/2 cup real butter
1 yellow onion, diced
1/4 cup flour
2 cups half and half
3 cups chicken broth
4 cups broccoli florets, or 1 package frozen florets
1 cup grated carrot
2 1/2 cups grated white and yellow sharp cheddar
1/4 tsp nutmeg
In a large pot, melt butter and add onion. Simmer until translucent. Whisk in flour and cook for 2 minutes, stirring constantly. Add in half and half and cook to a simmer. Stir in chicken broth. Reduce heat to medium low and simmer 20 minutes. Add carrots and broccoli and cover, simmering another 20 minutes. Remove half of soup to a blender and puree. Return to pot, and cook to a simmer. Add cheese and mix well until melted. Add nutmeg. Serve immediately and garnish with freshly grated cheddar and nutmeg.
I love this soup. I could eat it every day if the calories would magically disappear. Chad likes it better when I replace half the cheese with American or Velveeta and I don't add any nutmeg, so if you have a husband like mine that prefers the processed cheese, feel free to do it that way instead. But I'm saying this may be a travesty. Just being honest...