Broccoli Cheddar Soup to Warm Your Soul (and tummy!)

Okay, all you peeps that are stuck in the snow, I feel for ya. I'm not in the snow at all. Heck I'm in California and the high for today is 57 degrees. But there is nothing I detest more than being cold. It just sucks which is why I haven't left California because everywhere else looks too cold! I think of all of you guys bundled up and waiting for the storm to pass and I think that is NOT for me. I just want to warm you guys right up!!! 

No matter where you live, or the snow levels (or lack there of) outside your home, you'll want this soup to warm your belly right up!

Here is a pic of the last time I made this made-o-yum soup. I'm pregnant so you've got a nice shot of my baby bump going on there as well (I'm looking forward to July for both the heat AND the baby due date!). 

Oh and let me tell you about the left overs. Man oh man talk about even better the second day. I'm sure there is great science behind how some things get better the second day but lets leave that to Alton Brown and just thank the Gods that it happens okay? Okay.


If you give this soup a shot lemme know! I'd love to hear your thoughts about it and heck your comment might even make it into my upcoming (2016) cookbook!

Broccoli Cheddar Soup

• 2 bunches broccoli; cut into small bite size pieces
• 1 small or 1/2 medium onion, chopped into small pieces
• 2 carrots, shredded (use the larger hole on your grater)
• 1/4 cup butter, melted
• 1/4 cup flour
• 2 cups half and half (or regular milk works fine in a pinch)
• 2 cups chicken stock
• 2 cups sharp cheddar cheese, shredded
• 1/4 tsp nutmeg
• Salt and pepper to taste

1. Saute onion in 1 tbsp of melted butter until transparent.
2. In a separate pot, make a roux using remainder of the melted butter and 1/4 cup flour. Cook for about 5 minutes over medium heat, stirring constantly with a whisk.
3. Slowly add in half and half (or milk), continue stirring.
4. Add in chicken stock, stir and let simmer for 20 minutes.
5. Add in broccoli pieces, carrots and sauteed onions. Let cook for another 25 minutes over low heat, stirring frequently.
6. Stir in cheese until melted, add nutmeg and salt and pepper to taste.
7. Serve to individual bowls and garnish with cheese on top if you're feeling gluttonous!