Recipe Station

I can hardly wait till the colder months come along. That way I can always make this cheesy broccoli cheddar soup!

Here Is What You Need In Order To Get Started…

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

Additional Garnishes:

• Bread Bowls
• Shredded Cheddar Cheese

The Directions To Follow:

1. In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
2. 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.
3. 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.
4. In a small bowl, whisk together cornstarch and water until smooth. Add slurry mixture into the soup pot and stir to distribute.
5. Bring soup to a boil to a cook out cornstarch.
6. Remove from heat.
7. Add shredded cheese to soup.
8. Stir until cheese is melted.
9. Season soup with salt and pepper.
10. Garnish with additional cheese.

* To make soup vegetarian friendly, substitute vegetable broth for chicken broth.

Sprinkle some bacon bits or chunks of bacon on top for a saltier, crunchier taste.

Finished!

Let Us Know If You Have Ever Made This Before & What You Thought Of It.

Anything that is smooth, hearty and creamy is always a win in my book. In case you are wondering… this soup can also be served as a sauce as well. The texture and thickness make a perfect pasta dressing.

Let Us Know How It Turned Out!

Article Source: The Little Epicurean