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Cream of Broccoli Cheddar Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6
Author: Judith Hannemann

Ingredients

  • 1 pkg 10 oz frozen chopped broccoli, thawed
  • 2 chicken stock cubes
  • 3 cups water
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/8 tsp thyme
  • 4 tbs unsalted butter
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk*

Instructions

  • Melt butter over medium heat in a large saucepan or dutch oven. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender--about 5 minutes.
  • Add the stock cubes, broccoli and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.
  • Mix the cornstarch and the 1/2 cup water.This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted.
  • If the consistency is too thick for you taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but mileage may vary.
  • Serve immediately (as thickened products that use a cornstarch base will break down quickly).
  • Serves about 6.