Broccoli Cheese Soup

Ingredients:

6 Tbsp butter

1 large onion, chopped 

1/4 cup flour 

2 cups half and half 

3 cups vegetable broth 

2 bay leaves 

1/4 tsp nutmeg 

salt and pepper 

4 cups broccoli florets 

1 large carrot, diced 

2 1/2 cups sharp cheddar cheese

Melt butter in a large pot, add onion and cook for 5 minutes. Whisk in flour and cook for an additional 3 to 4 minutes. Pour in half and half and whisk until smooth. Add broth, bay leaves and nutmeg. Season with salt and pepper.

Bring to a simmer then reduce heat to medium-low. Cook uncovered until thick (about 20 minutes). Add broccoli and carrot then simmer for another 20 minutes. Discard bay leaves and puree soup with an immersion blender (or regular blender in batches). Mix in cheese and cook until melted. You may need to add up to 3/4 cup of water if the soup is too thick. 

I bought sour dough bread bowls from Panera to serve the soup in.