Friday, February 22, 2008

Broccoli Cheddar Soup

I was off work for a snow day and really felt like making some soup. I found this recipe on and made a few changes based on reviewer's suggestions. I didn't have any cornstarch so I used a cup of heavy cream as one of the cups of milk to thicken it up a bit. It came out delicious!

Broccoli Cheddar Soup
Source: Allrecipes


1/2 cup butter
1 onion, chopped
2 (14-16 oz) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
1 (2 pound) loaf processed cheese, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch (omitted)
1 cup water (omitted)


1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. I added a pinch of shredded cheddar cheese before serving.

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