A good recipe for a soup that doesn’t take all day to make is a real lifesaver. Especially one as hearty and filling as this broccoli & cheese version. It takes only a few short minutes to throw together, and the flavors are just out of this world.
It’s rich and hearty, but still doesn’t weigh you down the way many dairy-based soups do. The addition of fresh broccoli really adds a freshness to the flavor, and you can never go wrong adding plenty of cheddar cheese to anything in my book.
My girlfriend came over for lunch about a month ago or so, and I made this served with some crusty bread and a salad. We both loved it, and I’ve been thinking about making it again ever since. It reheats great as well, which is always a plus. Would also be great for a last minute, easy dinner!
Broccoli & Cheese Soup
4 Tbsp butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
1 bay leaf
2 carrots, peeled and shredded
4 cups broccoli florets (about 1 head)
8 ounces cheddar cheese, shredded
kosher salt and black pepper
Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the 3/4 of the cheese and stir until melted. Season with salt and pepper and serve topped with additional cheddar cheese.
Source: slightly adapted from Yammie’s Noshery