This broccoli cheddar soup recipe is made with tender broccoli florets in a creamy cheesy broth.
Ingredients :
1 tablespoon butter
1 small onion diced
1 clove garlic minced
4 cups broccoli florets fresh or frozen
2 cups chicken broth
½ teaspoon dried thyme leaves
4 ounces cream cheese softened and cubed
1½ cups half and half or evaporated milk
1 tablespoon cornstarch
2 cups shredded sharp cheddar cheese
⅓ cup shredded Parmesan cheese
salt and pepper to taste
Directions :
In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.
With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.
In a small bowl, whisk the cream and cornstarch.
Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.
Garnish with additional cheese and serve immediately.
