Creamy Broccoli Cheese Soup
Flavorful, creamy, cheesy broccoli soup with onions, pepper, and garlic
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large heads broccoli (about 14 ounces, fresh)
4 cups chicken broth
1 cup milk
1/3 cup cornstarch
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
12-16 ounces American/processed cheese, cubed
salt, to taste (at least 1 teaspoon!)
1. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.
2. Wash and trim ends of broccoli and then chop broccoli (including stems). Add broccoli and chicken broth to pot. Cover and bring to a boil. Simmer until broccoli is tender, about 10-15 minutes.
3. In a small bowl, whisk together the milk, cornstarch, pepper, and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-5 minutes.
4. Reduce heat to low-medium low and stir in cheese until melted. Add salt to taste (important!).
This is a really good but very simple cream of broccoli soup. The soup is (I think) the perfect thickness: creamy but not pasty. It has a great flavor and is a good balance of cheesiness and broccoli-ness. :) It's easy to make and is a delightful appetizer or complement to a lunch salad or sandwich. My rating: 10/10