I apologize for the lousy pictures. I was half way through the bowl when I thought, ‘hey I should put this on my blog.’
This all started because I had some extra broccoli that needed used up and it had snowed. It was an early snow and quit depressing. I needed something happy and warm to get me through. But when I looked for recipes I could only find ones with Velveeta. I actually have never bought Velveeta. So, I had none on hand to use.
When I found one without Velveeta I figured I better keep it. I made it a little healthier and if you have a way of omitting 1/2 cup butter while still keeping the flavor, let me know!
Update: We recently had soup for dinner another kind and my daughter asked if it was broccoli soup, I said no and she then said, “Good, I don’t like broccoli soup”. Pour kid has 13 more years of eating it because I love it!
2 Tablespoons olive oil
1 medium onion
1/2 cup butter
1/2 cup whole wheat flour (white works too)
4 cups milk (I used 1%)
2 cups chicken broth
1 pound broccoli
2 cups carrots
1/4 teaspoon nutmeg
16 oz cheddar cheese
In skillet brown onion. Melt butter and mix in flour until paste forms. Pour in milk and chicken broth and stir until smooth. Put the onion in the soup. Put in broccoli, carrots and nutmeg. Put lid on soup and simmer until broccoli and carrots are soft. About 20 minutes. Once broccoli is soft use a slotted spoon to put the broccoli and carrots in a blender or food processor. Blend until smooth then pour back into the soup. Add cheese and serve when cheese is melted.