Now, I love me some garlic bread on the side of my soup, but I believe the garlic and onion contained in this recipe is enough for me to take my bread bowl plain. Here are your ingredients to create this savory masterpiece:
Ingredients To Gather:
- 1/3 cup unsalted butter
- 1 1/2 cup chopped onion
- 3 garlic cloves, chopped
- 1/2 cup whole or 2% milk
- 1/2 cup heavy cream
- 4 cups low-sodium (reduced sodium) chicken broth
- 3/4 cup sliced carrots
- 5 cup broccoli florets
- 8 tsp cornstarch
- 8 tsp water
- 3 cups (9 oz) Cheddar cheese, or colby-jack cheese, shredded
- 2 1/2 tsp kosher salt
- black pepper, to taste
The Step By Step Directions To Follow:
- In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
- Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, reduce heat and let simmer for 15-20 minutes until carrots and broccoli are tender. Puree about 3/4 of soup in batches in a blender until somewhat smooth. I like to keep 1/4 of the soup chunky with whole bits of vegetables. If you'd like, you can puree the entire soup for a smooth finish. Return puree back into the pot. Alternatively, you can use an immersion blender in the pot.
- In a small bowl, whisk together cornstarch and water until smooth. Add slurry mixture into the soup pot and stir to distribute. Bring soup to a boil to a cook out cornstarch. Remove from heat.
- Add shredded cheese to soup. Stir until cheese is melted. Season soup with salt and pepper.
Finished!
The bread bowl is, of course, optional. But you've made it this far, why not take it a step further? And for added measure, throw some extra cheddar on top of your steaming soup and watch it bubble! Enjoy the warmth!
Article Source: The Little Epicurean
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