Ingredients
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2 tablespoons unsalted butter
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1 small onion, chopped
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1/4 teaspoon lemon pepper (or to taste)
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1 teaspoon fresh thyme, chopped
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3 tablespoons all-purpose flour
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4 cups vegetable broth
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1 lb broccoli, stems thinly sliced & florets cut small
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1/2 cup heavy cream
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1 cup cheddar cheese, shredded
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1 garlic clove, minced
Instructions
- In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
- Add garlic, thyme & lemon pepper, cooking another minute while stirring.
- Sprinkle in the flour, stirring constantly until flour is incorporated.
- Slowly add the broth, 1/2 cup at a time, stirring to blend.
- Add broccoli & cook 10 minutes or until tender.
- Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
- Add cream & cheese & warm over low heat, stirring constantly.
- Remove from heat, ladle into serving bowls & enjoy!