Broccoli Cheese Soup

Homemade soups can be very intimidating sometimes and I recommend this recipe for a Sunday night or cold-rainy day when you have a little bit more time to cook. It is an extremely simple recipe that you should already have a lot of the ingredients for in your pantry. Not to mention it is absolutely delicious!

My friend Lyssa and I had a girls night in on Saturday where we made soup and watched movies. This meal was cheap, easy, and nutritious!

She got the idea from this website:
http://myblessedlife.net/2010/03/broccoli-cheddar-soup-panera-style.html

Here is the recipe:

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Cook over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

***I recommend substituting the fresh broccoli with a bag of frozen broccoli because it is quicker to cook, it is already chopped, and you won't need the whole bag so it leaves you with leftover frozen broccoli to throw back in the freezer to have for another night. Also add as many carrots and other vegetables that you want. The base is the same for whatever you want to make.****

This makes so much that you will have leftovers for days!