Broccoli Cheddar Soup

This one pot Broccoli Cheddar soup is perfect for those days when mother nature is having a bi-polar moment! It’s supposed to be in the 80’s today, but alas, it’s 52 and the wind is blowing 50 miles an hour. Here’s a warming, filling dish you’ll adore . . .

You’ll Need:
1/3 cup butter
1 lg red onion, diced
1 rounded Tbs Minced Garlic
1/2 cup milk (whole is best)
1/2 cup heavy cream
4 cups chicken broth (preferably LOW Sodium!)
3/4 cup thinly sliced carrots
5 cup broccoli florets
2 1/2 Tbs cornstarch
2 1/2 Tbs Cold water
3 cups (9 oz) Cheddar cheese, or colby-jack cheese, shredded
1 1/2 tsp kosher salt
black pepper, to taste
2 slices cooked bacon, chopped

Melt the butter in a large pot over medium heat, add onion saute until translucent, add garlic, cook 1 minute. Add milk, cream, chicken broth, carrots and broccoli, stirring well. Bring it just to a boil, immediately reduce the heat and simmer about 15 minutes (or until the veggies are tender). Puree the soup with a hand blender or smart stick. If you don’t happen to have a smart stick hand blender, you can transfer the mixture to the blender to puree in batches. It’s a little messier, but doable.

Leave about 1/4 of the soup mix chunky, for the proper texture. In a cup combine the cold water and cornstarch until fully dissolved and smooth, pour into the hot simmering soup, stirring. Bring the mixture to a boil to thicken, add the cheese (reserving just a small handful for the top of each bowl).

Season as desired with salt and pepper. Ladle the soup into Hot Bread Bowls, garnish with the reserved cheese and bits of chopped bacon (optional) and enjoy immediately.

We highly recommend Sourdough Bread Bowls.

2 1/2 c. warm water
2 packets instant yeast
1 tbs sugar
2 Tbs olive oil
4 c. bread flour
3 c. all purpose flour
2 tsp salt
1 egg white