Broccoli Cheddar Soup

By spend with pennies

Ingredients

1 tablespoon butter
1 small onion (diced)
1 clove garlic (minced)
4 cups broccoli florets (fresh or frozen)
2 cups chicken broth
½ teaspoon dried thyme leaves
4 ounces cream cheese (softened and cubed)
1½ cups half and half (or evaporated milk)
1 tablespoon cornstarch
2 cups shredded sharp cheddar cheese
â…" cup shredded Parmesan cheese
salt and pepper to taste

Prep Time20mins
Cook Time20mins
Servings6

Instructions

In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.

Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.

With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.

In a small bowl, whisk the cream and cornstarch.

Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.

Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.

Garnish with additional cheese and serve immediately.