Broccoli Cheese Soup II

[mos]

This is a wee bit different from my other recipe (since it is for two servings), hence the name…
Broccoli Cheese Soup II
3 tbs butter
1 onion, chopped
1.5 tbs all-purpose flour
1 cup half and half (or whole milk)
1 cup vegetable broth
1/5-1 lb fresh broccoli florets
1/2 cup diced carrots
1/2 tsp kosher salt
1/2 tsp black pepper
1 dash hot sauce (optional)
1 cup shredded cheddar cheese (low fat is okay)
Heat butter in a large saucepan or dutch oven over medium heat.
Add onions and saute 3 to 5 min, until softened.
Sprinkle flour evenly over onions and stir vigorously, 2 to 3 min, until no lumps appear and raw flour taste is cooked off.
Add the half and half and vegetable broth.

Bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.
Add the broccoli and carrots. Cook 15 to 20 min until vegetables are tender when pierced with a fork.
Add salt, pepper, hot sauce and cheese. Stir until cheese is melted.
Serve warm.

2 healthy servings or 4 if serving with crusty bread or a salad

[Author]

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