First, melt ½ stick of butter at medium heat and add ½ teaspoon of onion powder – if you like onions you could always dice up some onions instead.
Then whisk in 4 tablespoons of flour – one tablespoon at a time – and cook until golden. Once the buttery flour is golden slowly whisk in the 1 1/3 cups of half and half and 1/3 cup of heavy whipping cream. Continue to whisk until well blended and smooth.
Next, add 2 cups of vegetable broth, a pinch of nutmeg, ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of McKay’s Chicken Seasoning.
Then stir in the diced carrots and broccoli.
Turn the heat to medium high and let simmer until the vegetables are tender and the soup has thickened – about 15-20 minutes. Be careful not to boil the soup excessively. The heat can be turned to medium low if the soup starts boiling.
Once thickened, return the heat to medium and add 2/3 cup of yellow extra sharp cheddar cheese and 2/3 cup of Vermont extra sharp white cheddar cheese. Continue to let the soup cook at medium low heat until the cheese is melted – about 5-10 minutes. You can add additional salt and pepper to taste, before serving.
This Broccoli Cheddar soup is delicious served in a freshly Homemade Ciabatta Bread Roll topped with an extra sprinkling of cheese and black pepper.