This creamy easy to make low nickel broccoli cheese soup recipe is great for a cold day.
Rinse and steam the broccoli in a microwaveable bowl with 2 Tablespoons water for 3-5 minutes and set aside.
Coat the base of a deep ceramic Dutch oven with the olive oil and sauté the onion or shallot and carrots in the oil on medium low heat for about 5 minutes.
Next stir in the flour and ground pepper and mix continually until the flour is thoroughly blended.
Using a Pyrex measuring cup, combine the ¾ cups water with ¾ cups whole milk and slowly add the watered down milk mixture to the Dutch oven stirring regularly and watching closely.
Bring the contents to a boil until the sauce begins to thicken, approximately 2-5 minutes, at which you’ll add the steamed broccoli.
Once everything is thoroughly combined, remove the Dutch oven from heat and immediately stir in the shredded cheddar jack cheese, which surprisingly melts quickly!
Serve yourself up a bowl and enjoy!
This recipe makes about 3-4 large servings and requires attention to the timing.