Broccoli and Cheese Soup

This recipe was found in the 2009 Debbie Macomber's Cedar Cove Cookbook. I've tweaked it slightly to make sure it suits the eating habits of my vegetarian son & DIL!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 1  small onion, chopped
• 1⁄4 teaspoon lemon pepper (or to taste)
• 1  garlic clove, minced
• 1  teaspoon fresh thyme, chopped
• 3  tablespoons all-purpose flour
• 4  cups vegetable broth
• 1  lb broccoli, stems thinly sliced & florets cut small
• 1⁄2 cup heavy cream
• 1  cup cheddar cheese, shredded

Directions

1. In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
2. Add garlic, thyme & lemon pepper, cooking another minute while stirring.
3. Sprinkle in the flour, stirring constantly until flour is incorporated.
4. Slowly add the broth, 1/2 cup at a time, stirring to blend.
5. Add broccoli & cook 10 minutes or until tender.
6. 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.
7. Add cream & cheese & warm over low heat, stirring constantly.
8. Remove from heat, ladle into serving bowls & enjoy!