Broccoli Cheddar Soup

Preparation: 35 min

Chop the broccoli into bite-sized pieces. Have an assortment of florets and stems. Shred the cheddar cheese (if necessary) and set it aside for later. Melt the butter in a large soup pot over a medium heat. Stir in the broccoli.

Mince the garlic and add it to the pot. Cover the pot and cook the broccoli and garlic for about 5 minutes, or until the broccoli becomes soft. Stir occasionally to avoid burning.

Pour the heavy cream into the saucepan and add all the seasonings. Stir the ingredients together well to combine. Bring the cream to a simmer and cook for about 2 minutes.

Pour in the vegetable broth. Cover the pot and bring the soup up to a boil. Reduce the soup to a simmer and allow it to cook until the broccoli is to your preferred tenderness – about 15-20 minutes.

Dice the cream cheese into small pieces. You want the cream cheese to be at room temperature. To help, you may use a fork or spoon to loosen the cream cheese. Stir the cream cheese into the soup allowing it to melt into the broth.

After the cream cheese is thoroughly mixed into the soup, you may add the cheddar cheese. Add the cheddar gradually, about a ½ cup at a time. Stir until all the cheese is melted into the soup.

Finally, remove about a half cup of the soup broth (it’s okay if a little broccoli is included). Combine the broth and the cornstarch in a bowl, and return the thickened broth to the soup pot. Simmer the soup for about 5 more minutes for the broth to thicken. Enjoy!

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