Broccoli Cheese Soup

(Paula Deen) 4 (1-cup) servings


1/4 c. butter
1 c. chopped onion
1/2 tsp. minced garlic
3 Tblsp. flour
2 1/2 c. chicken broth
2 c. half-and-half
2 c. fresh or 1 (14oz.) pkg. frozen broccoli florets
1 c. matchstick or diced carrots
1 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. dried thyme
2 c. shredded Cheddar cheese (I like xtra sharp)
Garnish: fresh thyme


In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 5 min. Add garlic, and cook for 3 min. Add flour, and cook for 2 min., stirring constantly. Whisk in chicken broth and half-and-half, whisking constantly. Stir in broccoli, carrots, salt, white pepper, and thyme. Bring to a boil; reduce heat, and simmer uncovered for 20 min. Add cheese, stirring until smooth. Garnish with fresh thyme, if desired.
(I like to puree it slightly so it's not so chunky)