Broccoli Cheese Soup

2 large heads broccoli, cut into 1-2” pieces

1 large brown onion, diced

4 tablespoons extra virgin olive oil

4 cups chicken broth

2 medium carrots, diced

Salt and pepper, to taste

Pinch of cayenne pepper

2 tablespoons melted butter

2 tablespoons flour

1 cup ½ and ½ or heavy whipping cream

2 cups shredded cheddar cheese

Saute broccoli pieces and onion in olive oil in large, heavy stock pot until onion is soft (about 5 minutes). Add chicken stock, carrots, salt, pepper and cayenne. Bring to boil, then reduce to simmer for 30 minutes. Remove from heat and either use an immersion blender to blend the soup into a puree consistency, or if you don’t have immersion blender allow mixture to cool at least 5 minutes and carefully place small portions of the soup in a regular blender and puree a little at a time. Be VERY careful doing this with hot liquids, always leaving the blender lid slightly ajar so as not to for a vacuum while blending). Once blended, return all soup to pot.

In a small cup, stir the flour into the melted butter. Add this to the hot soup and return the soup to a medium heat to bring back to a simmer for 5 minutes (this will thicken the soup up).

Slowly stir in the ½ and ½ or heavy whipping cream and cheese and stir well.

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