Courtesy of Food Network Magazine
This is served in a bread bowl, but I think the soup sounds delicious.
6 Tbsp unsalted butter
1 small onion, chopped
1/4 c all-purpose flour
2 c half-and-half
3 c chicken broth (you can use low-sodium)
2 bay leaves
1/4 tsp nutmeg (fresh if you have it)
salt and pepper
4 c broccoli florests (about 1 head)
1 large carrot, diced
2 1/2 c (about 8 oz) grated sharp white and yellow cheddar and some for garnish
Melt butter in large Dutch oven or bot over medium heat. Add onion and cook until tender (about 5 min). Whisk in flour and cook until golden (3-4 min). Gradually whisk in half-and-half until smooth. Add broth, bay leaves, and nutmeg, season with salt and pepper and bring to a simmer. Reduce heat to med-low and cook, uncovered until thickened (about 20 min)
Add broccoli and carrots to the broth mixture and simmer until tender (about 20 min). Discard bay leaves. Puree soup in batches until smooth - there will be flecks of carrot and broccoli.
Add cheese to soup over med heat and whisk until melted. Add 3/4 c water if soup is too thick.