★Ingredients
1/4 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1/2 onion, chopped
2 cups chicken broth
2 cups chopped broccoli florets
1 cup matchstick-cut carrots
2 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste
★Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Gradually whisk in the half-and-half and chicken broth until smooth. Bring to a simmer.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Add the chopped broccoli florets and matchstick-cut carrots to the pot. Simmer for 20-25 minutes or until the vegetables are tender.
Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste.
Serve hot, optionally garnished with additional shredded cheese or croutons.
Enjoy!