Ingredients
The following ingredients have 6 Servings
- 1 tablespoon butter
- 1 small onion (diced)
- 1 clove garlic (minced)
- 4 cups broccoli florets (fresh or frozen)
- 2 cups chicken broth
- ½ teaspoon thyme
- salt & pepper ( to taste)
- 1 ½ cups light cream (or evaporated milk)
- 1 tablespoon cornstarch
- 4 ounces cream cheese (room temperature )
- 2 cups sharp cheddar cheese (shredded)
- ⅓ cup fresh parmesan cheese (shredded)
Instruction
- In a saucepan, sauté onion and garlic in butter over medium heat until tender.
- Add broccoli, chicken broth, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer until the broccoli is tender, about 6 minutes. Add cream cheese and cook for 2 minutes more to soften.
- Remove 1 cup of the cooked broccoli, chop it coarsely and set it aside. Use an immersion blender to blend the remaining soup.
- In a separate bowl, mix together cream and cornstarch.
- Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened (about 3-4 minutes).
- Remove from heat and stir in 1 ¾ cups of cheddar cheese, all of the parmesan cheese, and the reserved chopped vegetables.
- Garnish with additional cheese and serve immediately.