Monterrey Jack Broccoli Soup with Croutons!

Nothing is better than made from scratch broccoli cheese soup. Well maybe from scratch croutons! Specially on a cold winter day!

• 1/2  whole Onion, Diced
• 1 stick real salted Butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 2 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese Monterrey Jack but you can use any 
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

DIRECTIONS

• 1
  Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
• 2
  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
• 3
  Taste seasonings and adjust if needed. Serve as is. Or I use my immersion blender and blend it up more. 

  
  

  Croutons? YES PLEASE!
  Cut french bread into squares the night before. Allow to sit out uncovered over night. Then melt 1 stick of butter. Add to melted butter 1/2 tsp salt, 1/4 tsp ground pepper, 1/2 tsp garlic powder.  Toss bread chunks to coat. Then place on cookie sheet and bake under broiler until just toasted.