Ingredients
The following ingredients have 4 Servings
- ⅓ cup unsalted butter
- 1 ½ cup chopped oninon
- 3 garlic cloves, minced
- ½ cup whole milk, or 2% milk
- ½ cup heavy cream
- 4 cups low sodium chicken broth (or reduced sodium)
- ¾ cup sliced carrots
- 5 cup broccoli florets
- 8 teaspoons cornstarch
- 8 teaspoons water
- 3 cups (9 oz) cheddar cheese (or colby-jack), shredded
- 2 ½ teaspoon kosher salt
- black pepper, to aste
- bread bowl
- shredded cheddar cheese
Instruction
- In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
- Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, reduce heat and let simmer for 15-20 minutes until carrots and broccoli are tender. Puree about 3/4 of soup in batches in a blender until somewhat smooth. I like to keep 1/4 of the soup chunky with whole bits of vegetables. If you'd like, you can puree the entire soup for a smooth finish. Return puree back into the pot. Alternatively, you can use an immersion blender in the pot.
- In a small bowl, whisk together cornstarch and water until smooth. Add slurry mixture into the soup pot and stir to distribute. Bring soup to a boil to a cook out cornstarch. Remove from heat.
- Add shredded cheese to soup. Stir until cheese is melted. Season soup with salt and pepper.
- Ladle soup into bread bowls. Garnish with additional cheese.
