Creamy cheesy broccoli soup for those chilly winter nights. This would be great served inside a bread bowl, or topped with bacon, croutons or extra cheese.
This recipe uses two 8oz blocks of extra sharp cheese, you could one for a less cheesy constancy, or try different flavors, like jalapeño or Colby jack. But be sure to use the block cheese because the pre shredded cheese has a preservative so that the cheese doesn’t clump together in the bag.
This is also loaded with broccoli pieces, you can purée the soup, before the cheese is added, if smaller pieces are desired.
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS
4 tbsp Butter
1 Medium sweet onion, shreddedUsing food processor or grater
2 Large carrots, peeled and shredded
2 Garlic cloves, minced
1 ¾ cups Half and half (1 container from pantry)Milk or heavy cream can be substituted, the consistency may be slightly altered
4 cups Chicken broth (1 broth container 32 oz)
2 Bay leaves
½ tsp Ground black pepper
¼ tsp Nutmeg, ground
1 Frozen bagged broccoli floretsFresh broccoli can be substituted, about 8 cups chopped
¼ cup Cornstarch Flour can be substituted
16 oz Extra sharp cheddar cheese, shredded
DIRECTIONS
1In large soup pot, melt butter over med-high heat. Add onion, carrots and garlic. Sauté for about 3 minutes.
Add pepper and nutmeg and bay leaves.
2Add cream and 3 cups of chicken broth.
Bring to a low simmer and add broccoli. Allow broccoli to become tender. If frozen this will take 3-5 minutes. If using fresh broccoli it will take a few minutes longer.
3Mix together the last cup of chicken broth with cornstarch.
Slowly stir into soup and bring to a low boil.
Simmer all together for about 10 minutes, letting flavors marry and soup thicken. Remove bay leaves.
Turn temperature to med-low.
If your choosing to purée soup, do so at this time.
4Add cheese to soup in batches. Stirring together letting cheese melt.
Serve hot and with fresh toppings.
Ingredients
4 tbsp Butter
1 Medium sweet onion, shreddedUsing food processor or grater
2 Large carrots, peeled and shredded
2 Garlic cloves, minced
1 ¾ cups Half and half (1 container from pantry)Milk or heavy cream can be substituted, the consistency may be slightly altered
4 cups Chicken broth (1 broth container 32 oz)
2 Bay leaves
½ tsp Ground black pepper
¼ tsp Nutmeg, ground
1 Frozen bagged broccoli floretsFresh broccoli can be substituted, about 8 cups chopped
¼ cup Cornstarch Flour can be substituted
16 oz Extra sharp cheddar cheese, shredded
Directions
1In large soup pot, melt butter over med-high heat. Add onion, carrots and garlic. Sauté for about 3 minutes.
Add pepper and nutmeg and bay leaves.
2Add cream and 3 cups of chicken broth.
Bring to a low simmer and add broccoli. Allow broccoli to become tender. If frozen this will take 3-5 minutes. If using fresh broccoli it will take a few minutes longer.
3Mix together the last cup of chicken broth with cornstarch.
Slowly stir into soup and bring to a low boil.
Simmer all together for about 10 minutes, letting flavors marry and soup thicken. Remove bay leaves.
Turn temperature to med-low.
If your choosing to purée soup, do so at this time.
4Add cheese to soup in batches. Stirring together letting cheese melt.
Serve hot and with fresh toppings.
Fish Food