Broccoli Soup

4 Tbsp butter
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt (I used 1/2 tsp)
Freshly ground black pepper
3 Tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used milk)
1/2 cup cheddar cheese, shredded

1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
2. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
3. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.

Source: Adapted from Food Network

Try #1 - October 11, 2011
This was yummy! We've made broccoli soup often in the past, but I never get it quite the way I like it, so instead of just making it up, I thought I'd search for a recipe. This one is perfect! Easy to make, fast, simple ingredients. I used milk instead of cream - the soup is rich enough as it is with the butter, so I think cream would have been too much. The original recipe doesn't call for cheese, but we like a little cheddar in our broccoli soup, so I added that. I didn't bother to blend it, which was fine because we like chunky soups anyway. This will be my new go-to broccoli soup recipe!

Try #?? - March 2014
I've made this 3 times in the past month... glad I rediscovered it!  I started adding in some frozen summer squash we've had in the freezer, and it was a great way to use it up!  I did puree the soup with this addition, since I don't love the consistency of the squash.  But it was yummy, and the kids liked it too!