Description

If you like homemade soup, but don't have much time to make it on a busy weeknight, then this recipe if for you. Not only is it fast, but it is easy and delicious too. Serve with a salad and crusty bread.

Ingredients

• 1 T. butter
• 1 small onion, diced (or grated)
• 1 c. peeled and diced carrots
• 2 c. chicken stock/broth
• 3 c. fresh broccoli
• 1/2 t. thyme
• 1/2 t. garlic powder
• salt, to taste
• black pepper, to taste
• 2 T. flour
• 1½ c. light cream
• 1 c. sharp Cheddar cheese
• ⅓ c. fresh Parmesan cheese

Steps

1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken stock/broth, broccoli and seasonings; simmer until broccoli is softened, about 8 minutes.
2. Remove 1 c. vegetables; coarsely chop; set aside. Using an immersion blender, blend remaining vegetables and stock/broth.
3. Place flour in a small bowl; slowly add in cream, a little at a time, stirring until smooth and not lumpy.