Cheddar Boccoli Soup
This soup is a family favorite. We love all things cheese.... And this really delivers. Serve it with extra cheddar cheese and a side of crusty bread or in a bread bowl and you will have one happy family.
6 Tablespoons unsalted butter
1 small onion, diced
1/3 cup flour, I use gluten-free
2 cups milk
3 cups chicken stock
2 bay leaves
4 cups broccoli florets (about 1 head)
2 carrots, diced
8 ounces grated sharp cheddar cheese, plus more for serving
1 teaspoon sea salt, or to taste
1 drop nutmeg vitality essential oil
1 drop black pepper vitality essential oil
Melt the butter in a large pot over medium heat. Add the onions and cook for about 5-6 minutes, or until tender. Whisk in the flour and cook for 3 minutes, or until golden. Slowly, add the milk and stir until smooth.
Add the chicken stock, bay leaves, salt, and essential oils. Reduce heat to medium-low and cook uncovered for about 20 minutes, or until thickened.
Add the broccoli and carrots to the pan and cook an additional 25-30 minutes, or until tender. remove bay leaves and purée soup in a blender or food processor. I pulse, until desired consistency, because I like small chunks of veggies in my soup.
Return soup to the pot and add cheddar cheese. Stir until melted.
Serve with extra cheese.