Broccoli Cheese Soup
16 ounces chopped broccoli (frozen is just fine and no need to defrost)
1/2 cup chopped onion
1/2 teaspoon minced garlic or 1 garlic clove minced
4 cups chicken broth
1 carrot diced
2 tablespoon butter
2 1/2 cups half & half or milk
2 cups shredded cheese
1 teaspoon Worcestershire sauce
2-4 tablespoons flour
salt
pepper
Combine chicken broth, butter, broccoli, garlic and onions in a stock pot; cook over medium heat until onion is tender. Add 2 cups half & half, shredded cheese, Worcestershire sauce, salt and pepper; cook over low heat until cheese melts. Use a submersion blender to blend the soup smooth if you would like.
In separate bowl, mix flour and 1/2 cup of half & half together. Add to soup and stir. Heat until desired thickness.
Garnish with croutons and shredded cheese.
