Chunky Broccoli Cheddar Soup | Blue Jean Chef - Meredith Laurence

Name: Chunky Broccoli Cheddar Soup | Blue Jean Chef - Meredith Laurence
Ingredients: 4 tablespoons unsalted butter; ½ onion (diced); 1½ pounds broccoli (about 4 individual heads, florets removed (about 6 cups) and stems peeled and diced (about 1 ½ cups)); ½ teaspoon ground mustard; ½ teaspoon salt; Freshly ground black pepper; 4 tablespoons flour; 2 cups vegetable or chicken stock; 3 cups half and half; Pinch of nutmeg; 8 ounces sharp Cheddar cheese (grated)

bluejeanchef.com

This Chunky Broccoli Cheddar soup is easy to make and delicious to eat. It freezes well and keeps for up to 3 months in the freezer.

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Ingredients

4 tablespoons unsalted butter
½ onion (diced)
1½ pounds broccoli (about 4 individual heads, florets removed (about 6 cups) and stems peeled and diced (about 1 ½ cups))
½ teaspoon ground mustard
½ teaspoon salt
Freshly ground black pepper
4 tablespoons flour
2 cups vegetable or chicken stock
3 cups half and half
Pinch of nutmeg
8 ounces sharp Cheddar cheese (grated)