Fresh Broccoli Cheese Soup with Crunchy Croutons

1. Melt 4 Tablespoons of butter in a large pot on medium high heat.
2. Add 4 Tablespoons of flour, 1/4 teaspoon salt, and a dash of pepper to the melted butter and stir until everything is combined.
3. Add 1 CUP of broth to the flour mixture and stir until there are no lumps.
4. Add the additional 3 cups of broth and 2 cups of milk to the pot, and stir until the mixture is smooth.
5. Turn up the heat to high to bring the liquid to a hard simmer.
6. Add the carrots and broccoli, and simmer for about 20 minute or until the vegetables are tender
7. While the vegetables are cooking let's start making the croutons (see recipe below)
8. Turn the stove off, and carefully blend the soup to the consistency you prefer using an immersion blender, or carefully transfer it to a regular blender. (I like mine a little chunky.)
9. If you are using a regular blender poor the soup back into the pot you were using to cook everything.
10. Stir 1 cup of cheese to the soup mixture. (If the soup has cooled to much you can turn the heat up to low while you stir in the cheese, but be careful because the cheese will get grainy if the heat is up to high!)
11. Top with the croutons and enjoy!

Croutons:

1. Melt 1 Tablespoon of butter and 2 Tablespoons of olive oil in a medium skillet over medium heat
2. Toss in the cubed bread and cover every piece in a good amount of the butter/olive oil mixture
3. Toast the bread flipping occasionally until every side has browned (takes around 5 minute)
4. Sprinkle a dash of salt over the toasted bread