… but you can make friends with Broccoli and Cheddar soup. I recently made this soup and it was described to me as “the most creamy and delicious” and “the best broccoli soup I’ve ever had” (and no, you skeptics, it wasn’t my boyfriend raving compliments!!). Therefore, I thought it would only be right for me to share it with you. It originally came from Yammie’s Noshery but I’ve made a few minor adaptations.
Pro Tip: Serve with fresh french bread covered in butter – perfect for dipping!
1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, finely chopped
2-3 cloves of minced garlic
2 cups of half and half (or you can substitute 1 cup of milk, 1 cup of heavy cream)
3 cups of chicken stock
1/4 cup of corn starch
1/4 teaspoon of nutmeg
2 bay leaves
4 cups of broccoli florets cut into bite size pieces (one head)
2 1/2 – 3 cups of grated cheddar cheese
salt and pepper to taste
Mince the garlic and chop the onions into small pieces (think about how big of a chunk of onion you’d want to eat in your soup – if you’re about that big chunk life, go for it – no judgement here) and cook over medium heat with the butter in a large soup pot. Keep cooking until the onions are tender.
Once the onions are soft, slowly add the half and half and chicken stock.
Separately, mix this corn starch with a bit of water until their are no clumps and add it to the rest of the soup. Add in your nutmeg and bay leaves and cook on medium low until it’s thick and creamy (if you find it’s not thickening to your liking, mix a bit more corn starch with water and add it in – just add it in small amounts because it can thicken quickly).
Add the broccoli and simmer until tender (about 10 minutes). Take out the bay leaves then add the cheese and stir until melted. I said about 2 1/2 – 3 cups because i like it super cheesy but to each their own, ya know?
Season with salt and pepper and serve!
This soup also reheats well the next day for lunch.