Creamy Broccoli and Cheddar Soup
Why I Love This Recipe
My OH family
Ingredients You'll Need
3 tablespoons unsalted butter
1 large onion , chopped
2 cloves garlic , chopped
1 ½ pounds broccoli , stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup half and half (Im useing 1/2 skim milk and 1/2 water)
¼ teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded
Directions
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2. Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt . (Reheat over medium heat until hot, but do not boil or cheese will separate.)
