This recipe makes approximately 1 quart of finished soup. Feeding a crowd? Just double or triple the amount of ingredients!
  • 2 Tbl unsalted butter
  • 1/2 medium onion, finely chopped
  • 1/4 c Better Batter All-Purpose Flour
  • 2 c half-and-half cream (or make a lighter version using whole milk)
  • 2 c chicken broth (or substitute vegetable stock and make this a vegetarian soup!)
  • 1 c fresh broccoli (from one small crown), finely chopped
  • 1 c finely grated carrot, about 1 medium
  • 1/4 tsp ground nutmeg
  • 8 oz sharp cheddar cheese, shredded, plus more to sprinkle on top at serving time
  • salt and pepper, to taste


Saute and first simmer. Melt the butter in a pot over medium heat, add the onion and saute for 3-4 minutes or until translucent, stirring often. Add the flour to the onion mixture and cook for 1 additional minute, stirring well to combine. Whisk in the half-and-half and broth and make sure no lumps form. Reduce heat to low and simmer 20 minutes, stirring occasionally. Second simmer. Add the broccoli and carrots and stir well to incorporate. Let simmer a second time, on low heat, for and additional 25 minutes or until vegetables are tender. Add the nutmeg, salt, and pepper to taste, and the grated cheese. Stir well to melt in the cheese before serving. If the soup seems too thick add a little extra broth to thin it just a little. For a smooth soup use an immersion blender. Makes four 1 cup servings. Adapted from