Broccoli cheddar soup (Megan)

You’ll need: 

2 broccoli heads

4 TBSP butter

1/2 tsp garlic

1/2 cup diced white onion

4 TBSP flour 

2 cups half and half 

2 cups veggie stock 

1/2 cup shredded carrots 

2 TSP salt

1TSP pepper

1/4 TSP nutmeg 

2 cups cheddar cheese

So for this recipe I prefer broccoli heads instead of frozen. It cooks better!  You need to cut the base of the heads and separate, and repeat with the smaller pieces. For example:

In the pot melt the butter, then add the garlic and onion and cook for a minute or until you get a slight bubble (low-medium heat) You want to avoid burning the garlic.
Add in the flour until it’s well combined.. it’ll be chunky so don’t worry.
Add the Half and Half and stir
Add the vegetable stock and stir
Add broccoli, again stir
Add carrots, stir
Add the salt, pepper, and nutmeg and stir, stir, stir!

Simmer, covered (still on low-medium) for 15 minutes
Once the 15 minutes is up, add the cheddar cheese and stir until the cheese is melted. If you like it super thick then take it off beat and let it set for 5 minutes.

I top with more pepper and then pair it with French Bread. This also makes really good bread bowl soup.
Enjoy!!!