Broccoli Cheese Soup

Posted on January 16, 2017 in Recipes

Bowl of broccoli and cheddar cheese soupIngredients:

3 cups unsalted chicken stock
1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
1 cup diced yellow onion
1/2 cup chopped carrot
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3/4 cup half-and-half
4 ounces shredded extra-sharp cheddar cheese, divided
1/4 cup fresh flat-leaf parsley leaves


Combine first seven ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 10 minutes or until broccoli is tender. Pour soup into a blender; blend until smooth. Return soup to pan. Stir in half-and-half and two ounces of cheese. Top evenly with remaining cheese and parsley, and enjoy.