Broccoli cheese soup

Recipe

Ingredients:

3 cups low-sodium chicken or vegetable stock

1 ¾ cups broccoli florets (about 8 ounces)

1 ½ cup diced yellow onion

3 medium carrots

2 garlic cloves

½ teaspoon salt

¼ teaspoon ground black pepper

¾ cup half-and-half

4 ounces shredded extra-sharp cheddar cheese

Fresh parsley

Instructions:

Chop the broccoli florets and carrots, dice the onion and mince the garlic cloves. Pour the stock into a large saucepan and bring to a boil, adding the broccoli, onion, carrots, salt, pepper and garlic. Reduce heat and cook until broccoli is tender. Remove soup from heat and blend ingredients, either using a hand blender or by pouring batches of soup into a blender or food processor. Once fully blended, return soup to saucepan. Stir in half-and-half and two ounces of cheese. To serve, top with parsley and remaining cheese.