Chop up your broccoli stalks small and use them when making broccoli cheddar soup. An immersion blender, food processor, or blender will help to make it creamy but is not required. If you don't have one, cut the broccoli in small pieces. It will taste great! Broccoli cheddar soup is easy to make and is very forgiving!To save time, you can use precut frozen broccoli florets and frozen chopped onions that you find in grocery stores.
Immersion blender, food processor, or blender optional
Knife
Long spoon to stir
Measuring cups and spoons
Ingredients
½stick salted butter
1large onionroughly chopped
6 - 7garlic cloveschopped
5cupsbroccoli florets chop stalks small if using
1teaspooneither tarragonbasil, or oregano
1cupheavy whipping cream
4cupsvegetable brothor chicken broth
4cupsshredded cheddar cheeseor Monterey jack or combination
2bay leaves
4tablespoonscornstarchdissolved in 4 tablespoons of water
1tablespoonsalt
1teaspoonfreshly ground black pepper
Extra salt and pepper to taste
Optional: Grated cheddar cheeseor any type for topping just before serving
Instructions
Chop and dice onion by hand or pulse in food processor. Chop garlic cloves.
In Dutch oven or pot, melt butter over medium heat.
Add onions and garlic. Cook and stir for 2 - 3 minutes.
If necessary, shred cheese in high performance food processor or grate by hand. Put cheese in bowl and set aside.
Stir in heavy cream, broth, bay leaves, and tarragon/other and bring to a boil.
In a small bowl, add 4 tablespoons warm water with cornstarch. Add to the pot.
Add chopped broccoli and salt and pepper. Stir to combine.
Simmer uncovered for 10 minutes.
Remove bay leaves.
Remove pot from stovetop. Use the immersion blender to slowly blend the soup, breaking up bits of cooked broccoli and leaving some in pieces. Or you can take half the soup and pulse it in a high performance food processor or blender.
Return pot to stove on medium heat. Add in shredded cheese a bit at a time, stirring until it melts.
Serve as is or with fresh ground pepper and shredded cheese on top.
Notes
Store in a covered container in the refrigerator for 3 - 4 days. You can also freeze it for up to 3 months.
If you have unsalted butter, add 1/4 teaspoon of salt.
Chop broccoli into pieces so it cooks faster and will be easier to blend.
You can also use Monterey jack and fontina cheeses.
Use shredded or grated cheese, not chunks. Finely shredded cheese is even better. Stir continuously.