This is a quick, light and brothy broccoli cheese soup.

1.5 lbs Broccoli
10 oz Shallot or Yellow Onion, Diced
1 Large Carrot, grated
2 Tbs Butter
6-8 Cups Homemade Chicken Broth**
4 oz Cream Cheese*
1 Cup Cheddar, Shredded*
Salt and Pepper to taste

In a large saucepan, melt butter and cook onion for 5 min until translucent. Pour in the stock and bring to a boil. Meanwhile, Separate the broccoli florets from the stems. Roughly chop the stems and add to the pot. Simmer for 3 minutes and then lightly puree with immersion blender (you can also just chop it really small and add it in at the same time as the florets). Add in the broccoli florets and carrots and cook for 3 more minutes. Remove from heat and add in cream cheese, stir until dissolved. Place the pot back on the burner over low heat and add in the cheddar, stirring until completely melted. Do not let the soup boil after the cheese has been added. Season with salt and pepper. Serve hot.

**I really encourage using homemade broth for this soup as canned or boxed isn’t as strongly flavoured. If you don’t have homemade, I recommend using some Better Than Bouillon. I’ve seen it at Target, Safeway, Sprouts, and Whole Foods.

*If you like your soup really cheesy, just add more cheese until it reaches your desired consistency.