Monday, January 15, 2018

5 Ingredient Easy Broccoli Cheese Soup

This was a quick and easy soup I put together on one of our cold evenings here in Texas. We all liked it.

4 cups broccoli, cut into florets
4 cloves garlic, minced
3 1/2 cups chicken broth
1 cup heavy cream
3 cups cheddar cheese, shredded--add some cornstarch to prevent clumping

In a large pot over medium heat, saute garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts. Beth used a hand blender to help thicken the soup a bit.

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