Updated: Nov 12, 2020
1 tablespoons butter, melted
1 cup finely chopped onions
1/2 stick butter, melted
1/4 cup all purpose flour
2 cups half and half
5 cups vegetable stock, store bought
1 pound fresh broccoli florets
1 cup finely diced carrots
kosher salt and pepper to taste
8 ounces sharp cheddar cheese, shredded
Sauté onions in 1 tablespoon butter over medium heat until translucent and onions loose their raw appearance.
Add melted butter and flour and stir to combine. Do not brown.
Slowly add half & half and chicken stock while continuing to whisk.
Once it starts to boil, reduce heat and simmer for 10 minutes.
Add broccoli and carrots and cook over low heat until veggies are tender, about 10 minutes.
Cut heat and season with kosher salt and freshly ground pepper.
If you prefer to blend soup, pour soup into blender in batches and pulse blend or use immersion blender.
Add shredded cheddar cheese and stir until well blended.
Serve steaming hot
Watch the video below for making the soup.