If I had to pick a favorite soup, it would be broccoli-cheese.  It’s simple, filling, and absolutely delicious.  I’ve made so many different versions, I finally came up with my own.  While I like to use chicken stock, you could certainly use vegetable broth.  You could also throw in some shredded roasted chicken and rice for an even heartier meal.  But I like it just as it is, served with a refreshing green salad and a roll on the side.

5 Tbsp unsalted butter, divided

1 medium yellow onion, diced

1/4 cup all-purpose flour

2 cups half & half

2 cups chicken stock

2 1/2 cups broccoli florets

1 medium carrot, peeled and shredded on the large holes of a box grater

1/4 tsp ground nutmeg

8 ounces sharp cheddar cheese, shredded, plus more for serving

Kosher salt & freshly ground black pepper, to taste

1. Melt 1 Tbsp butter in a large saucepan over medium-high heat.  Add the onion and sauté until softened and translucent, about 5 minutes.  Remove the onion into a small bowl and set aside.

2. Melt the remaining 4 Tbsp butter over medium heat.  Sprinkle the flour over the butter.  Using a wooden spoon, stir the flour into the butter, and continue stirring until the mixture turns nut-brown in color, about 4 minutes.

3. Slowly pour the half & half and chicken stock into the pot, whisking as you add them.  Lower the heat to low and simmer the mixture for about 20 minutes, whisking occasionally.

4.  Add the broccoli, carrots, and onions to the saucepan.  Simmer the vegetables over medium-low heat until they are tender, about 30 minutes.

5.  Using an immersion blender, blend the soup slightly, leaving some chunks of broccoli in tact.  This can also be done in a conventional blender—in this case, blend half of the soup, then return it to the pot, and stir to combine with the remaining soup.

6. Sprinkle in the nutmeg, salt, and pepper (to taste) into the soup.  Stir to combine.

7. Add the cheese, a little at a time, stirring to distribute it into the soup, allowing it to melt.  Once all the cheese has been added, ladle the soup into bowls and top with more cheese—because cheese is yummy!  Enjoy!

Serves 4-6