Broccoli and Cheese Soup

I know it’s summer, and soup is usually considered a fall or winter food. But I just love a good soup! And that’s exactly what this is. Pair this with a salad for a light meal or with grilled chicken for a heartier meal. Or even pour some over a baked potato and add a dollop of sour cream and a sprinkle of crumbled bacon. Yum.

Ingredients:

1 bunch broccoli (3-4 cups chopped florets)

1 small onion, chopped

1 ½ cups cooked carrots (I used canned)

2 garlic cloves, chopped

2 cups vegetable stock

1 cup heavy cream

Dash of nutmeg

1 cup shredded gouda cheese

¾ – 1 cup shredded cheddar cheese

Salt and pepper, to taste

Directions:

Place the broccoli, onion, carrots, garlic, and stock in a large pot. Bring to a boil, then cover and reduce to simmer. Cook about 20 minutes, until broccoli is tender.

Use an immersion blender to blend the veggies into the stock. (If you don’t have an immersion blender, carefully pour the soup into a blender and blend from there.) Blend until most broccoli pieces are chopped up very fine (this will also help to thicken the soup).

Add the cream, nutmeg, and cheese to the veggie mixture. Stir until all cheese is melted. Add salt and pepper, to taste.