Broccoli Cheese Soup

Ingredients

• 1 tsp olive oil
• 1/2 cup chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 2 cups 2% milk
• 2 cups vegetable broth
• 4 cups broccoli florets
• 1 cup diced carrots
• 1/4 tsp nutmeg
• 2 cups of shredded cheese - a mix of good "melters" like medium/old cheddar, hot pepperjack, etc. work well
• freshly ground pepper

Directions

1. Heat olive oil in a small skillet over medium heat. Add onion and saute 5 minutes or until onions are translucent, then set aside.
2. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and stir constantly for 3-5 minutes for flour to toast.
3. Gradually whisk in milk ensuring that no lumps remain, then stir in vegetable stock. Turn down the heat and allow to simmer for 20 minutes.
4. Add broccoli florets, carrots and onion, and continue simmering for 30 minutes more.
5. Season with nutmeg and pepper, then puree roughly with a hand-blender directly in the pot.
6. Gradually stir in cheeses until they are incorporated/melted.
7. Serve with crusty bread or home-made cheese loaf... delicious!