A tasty, creamy, comfort soup for these chilly nights.
Broccoli & Cheese Soup
adapted from Pioneer Woman
1 onion, Diced
1/2 c olive oil
1/3 c flour
2 c milk
2 c chicken stock
2 heads broccoli
1/2 head cauliflower
1 c carrots
1 pinch Nutmeg
red pepper flakes
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Heat oil in a pot over medium heat, then add the onions.
Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top.
Stir to combine and cook for 1 minute or so, then pour in milk and chicken stock.
Add broccoli, cauliflower, carrots and spices.
Cover and reduce heat to low.
Simmer for 20 to 30 minutes, or until the vegetables are tender.
Stir in cheese and allow to melt.
Then either serve as is, or puree with a stick blender.