Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup – Soup is like a bowl of comfort on almost any day but in particular when the weather turns cold.  This creamy broccoli cheddar soup is a one pot meal and doesn’t require a bechamel sauce to make it because I use cream cheese for the creamy and smooth base.   Even better it comes together in less than 30 minutes.

I love to visit with friends at my local Panera and when there I most often order broccoli cheese soup and a side salad. You can serve this soup in a bread bowl, too if desired.  Warm and filling, it is guaranteed to hit the comfort food spot.

Ingredients you’ll need:
1 medium sweet onion, diced
1 carrot, peeled and diced
4 Tbsp butter or light butter
olive oil
salt and black pepper
3 clove garlic, minced
32 oz low sodium chicken stock
4 cup broccoli florets, chopped into bite size pieces
1 (8) oz  regular or light onion and chive cream cheese
3 cup shredded extra sharp cheddar cheese, plus additional for garnishing
2 cup half & half or light cream
1/4 cup cornstarch, dissolve in half & half

Directions: 
In large soup pot or dutch oven, cook the onion and carrot in the butter and a couple of drizzles of olive oil.  Cook over medium-high for 5 minutes or until softened and beginning to brown.  Season with salt and black pepper to taste. Add the minced garlic and cook for 1 minute more.

Add the chicken stock and broccoli florets to the pot.  Sprinkle with additional salt and black pepper.  Bring to a simmer and cook uncovered until the broccoli is fork tender about 5-7 minutes.

Add the cream cheese and stir until dissolved.  Add the shredded cheddar cheese.  I used an extra sharp white cheddar, your favorite cheddar will work.  Stir over medium-low heat until combined.

Dissolve 1/4 cup cornstarch in 2 cups of cold half & half until completely dissolved.  Increase the heat then mix into the soup.  Bring to a bubbling boil over medium-high stirring constantly to prevent sticking.  Cook just until thickened.  If you prefer a thinner soup add more stock or half & half until the desired consistency is reached. Adjust the salt and pepper before serving.  Yield: 6-8 servings

Creamy Broccoli Cheddar Soup

 

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Author: Melissa Sperka

Serves: 6-8 Servings

Ingredients

• 1 medium sweet onion, diced
• 1 carrot, peeled and diced
• 4 Tbsp butter or light butter
• olive oil
• salt and black pepper
• 3 clove garlic, minced
• 32 oz low sodium chicken stock
• 4 cup broccoli florets, chopped into bite size pieces
• 1 (8) oz regular or light onion and chive cream cheese
• 3 cup shredded extra sharp cheddar cheese, plus additional for garnishing
• 2 cup half & half or light cream
• ¼ cup cornstarch, dissolve in half & half

Instructions

1. In large soup pot or dutch oven, cook the onion and carrot in the butter and a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened and beginning to brown. Season with salt and black pepper to taste. Add the minced garlic and cook for 1 minute more.
2. Add the chicken stock and broccoli florets to the pot. Sprinkle with additional salt and black pepper.
3. Bring to a simmer and cook uncovered until the broccoli is fork tender about 5-7 minutes.
4. Add the cream cheese and stir until dissolved. Add the shredded cheddar cheese.
5. Stir over medium-low heat until combined.
6. Dissolve ¼ cup cornstarch in 2 cups of cold half & half until completely dissolved.
7. Increase the heat then mix into the soup. Bring to a bubbling boil over medium-high stirring constantly to prevent sticking.
8. Cook just until thickened. If you prefer a thinner soup add more stock or half & half until the desired consistency is reached.
9. Adjust the salt and pepper before serving.

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