December 14, 2010

Broccoli Cheddar Soup

Tastes just like the kind they serve at Panera Bread.  If you like processed cheese, you will like this.  I, am a bigger fan of real cheese. 

1/4 cup butter
1 sweet onion, finely chopped
5 cloves roasted garlic, smashed and minced
3 small heads, fresh broccoli (about 4 cups, chopped)
6 large carrots, shredded
72 oz. chicken broth, divided (reserving 1 c. for end of recipe)
1 (1 pound) loaf processed cheese food (i.e. velveeta), cubed
2 cups milk
2/3 cup cornstarch
1 c. sharp cheddar cheese, shredded

1.In a stockpot, melt butter over medium heat. Cook onion and garlic in butter until softened. Stir in broccoli and carrots and cover with 8 c. chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.Reduce heat, and stir in cheese cubes until melted. Mix in milk.
3.In a small bowl, stir cornstarch into 1 cup reserved chicken broth until dissolved. Stir into soup; cook, stirring frequently, until thick.

Freezes great, but because it is a milk-based soup, reheat slowly on stovetop, to avoid scalding.

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