30-Minute Creamy Cheese & Broccoli Soup

1 (10-ounce) package thawed chopped broccoli
2 chicken stock cubes
3 cups water
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/8 tsp thyme
4 tbsp unsalted butter
2 tsp salt
1 tsp pepper
1/2 cup cornstarch
1/2 cup water
1 1/2 cup heavy cream
2 cups shredded Cheddar cheese
1 cup milk* (optional)

Melt butter over medium heat in an 8-quart stockpot. Add the celery, onion, thyme, salt, and pepper. Saute till 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 cornstarch and water. 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 your taste, you can thin with milk or water.

Serve immediately and garnish with cheese and croutons.

Download the recipe! 30 Min-Creamy Cheese and Broccoli soup

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