What you will need
6 tablespoons unsalted butter
1 small white onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
4 cups homemade chicken broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cups broccoli florets
1 large carrot, diced
10 ounces cut up sharp white cheddar cheese
Melt the butter in a large pot oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes.
It should look like this.
Then gradually whisk in the half-and-half until smooth.
Add the chicken broth.
I strained mine, as if was fresh.
Then season with salt, nutmeg and pepper and bring to a simmer.
Reduce the heat to medium-low and and your broccoli uncovered, for about 20 minutes.
It will thicken and look like this.
Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or you can puree the soup in the pot with an immersion blender.)
This is how it will look when you return it to the pan. If you choose you can strain it for a bisque like soup.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
Ladle into a bowl and garnish with cheese.