Taste Level: GRCost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1
We got some fresh broccoli from Zo's friend at work and I wanted to try my hand at another soup. I always loved broccoli with cheddar cheese melted over the top of it and thought those flavors would make a great soup! I was right, man I love it when I am actually right! This creamy soup was really delicious. I am glad I have finally started eating soups because I can not believe what I was missing out on, plus they are so easy to make. Zo said this is one of my best soups yet but my favorites are still the Asparagus and Mushrooms I have made. Saying that I plan to make this one again!
Ingredients:
1 1/2 heads broccoli (chopped about 4 1/2 cups)
1 cup red onion (chopped)
3 cloves garlic (minced)
2 cups veggie bullion
1 tsp fresh rosemary (diced)
1/2 tsp fresh tarragon (diced)
1 cup heavy cream
1 cup half and half
2 cups sharp cheddar cheese (shredded)
3 tbsp butter
2 tsp corn starch
kosher salt (to taste)
fresh crack pepper (to taste)
In a large sauce pan melt butter over medium heat. Add broccoli, onion, garlic salt and pepper to pan and cook for 7-10 minutes (or until onions are turning translucent.)
While the broccoli is cooking in a separate medium sauce pan make 2 cups of bullion. Once broccoli has cooked add bullion, rosemary and tarragon to the large sauce pan with the broccoli and cook together for 10 minutes. Lower heat to medium low, add half and half, cream and cheese to soup and cook for 5 minutes stirring frequently. Add 2 tsp cornstarch to soup and stir for 5 minutes constantly until thickened.
Serve warm or chilled with rolls or crackers.
Posts
0 comments