Healthy Broccoli Cheese Soup

• 1/2 tablespoon olive oil
• 1 onion, chopped
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons whole wheat flour
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground pepper
• 2 1/4 cups reduced sodium chicken or vegetable broth
• 3/4 cup 2 percent milk (skim or whole milk will also work)
• 2 cups broccoli florets, chopped
• 2 1/2 tablespoons grated parmesan or Romano cheese
• 1 1/2 cups reduced fat shredded cheese (I used Mexican blend)

Directions:

• Heat olive oil in a large pot on medium heat. Add onion, carrot, celery and garlic. Sauté until onion is translucent and slightly soft.
• Add whole wheat flour to vegetables and stir until vegetables are coated in flour.
• Add nutmeg, pepper, broth and milk. Stir and bring to a boil. Reduce head and allow soup to simmer for approximately 5 minutes. Add broccoli and allow to simmer for an additional 5 minutes or until broccoli is slightly soft.
• Stir in parmesan cheese. Stir in shredded cheese. Stir cheeses into soup until melted.
• Using an immersion blender, blend the soup until vegetables are no longer chunky and soup is smooth.