Cheddar Broccoli Soup

This recipe is a knock off recipe of a popular chain restaurant.  I sometimes go there and just buy their bread bowls and come home to put my own soup in it.  Shhhh!

I also like to double this recipe and freeze half of it for another time.  My husband doesn't like anything with cheddar-broccoli in the title, WEIRD-O...I know....so it's nice to make a huge pot of it, freeze individual portions and pull out for those cold winter afternoon lunches.

3 cups frozen broccoli florets

4 cups chicken broth

1 cup half-and-half

1/2 cup flour

2 cups shredded sharp cheddar, more to taste

1/2 cup carrots, shredded

1/2 cup white onion, diced

salt and pepper to taste

Steam broccoli for 6 minutes.  If there are any huge florets, give them a rough chop so all broccoli is small-ish.  Pour chicken broth into a large sauce pan with half-and-half.  Whisk in flour and add remain ingredients, including broccoli.  Turn heat to medium, stirring often to prevent scorching, until mixture begins to bubble.  Reduce heat and simmer for 30 minutes or until carrots are tender and soup is thick.  Throughout the cooking process add salt, pepper, and cheese to taste.