Broccoli Cheese Soup
Servings: 8
Ingredients
- 1 Tbs olive oil
- 4 cloves garlic (minced)
- 4 cups broccoli (cut into florets)
- 4 cups (32 oz) low-sodium chicken broth
- 1 cup half & half
- 3 cups shredded cheddar (not pre-shredded*)
- 1 cup shredded monterey jack cheese (not pre-shredded*)
- 1/4 cup cornstarch
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan and add garlic, cooking until it becomes fragrant.
- Add the broccoli, chicken broth, and half & half. Bring to a boil, stirring occasionally. Then simmer for 10-20 minutes, or until the broccoli is tender.
- Optional: Using an inversion blender, blend part of the soup to puree some of the broccoli (leave some small florets to keep some of the texture). Remove from heat.
- Start mixing in the cheese, 1/2 cup at a time and stirring well each time. Stir in paprika, ground mustard, and salt and pepper. Cook on low for another 5 minutes to help it thicken, if desired. Serve with additional shredded cheese and bacon pieces.
Notes
* Buy blocks of cheese to shred yourself, not the pre-shredded, since this is coated in a powder that can make the cheese harder to melt.