Well, the holidays are over, and we’re that much closer to spring. So of course, winter decided to show up to the party just this week! We’ve had our share of cold days this winter, but this whole week has been one long, miserable, wet storm. Of course, I live in the desert so my idea of a storm is more of the “scattered rainshowers” variety, but since I’m not used to it, it really throws me off.
I am the type of person that is cold all. the. time. So when it’s actually cold outside? There’s only one way I can really warm up: hot food.
My favorite way to warm up is with a good bowl of soup, and this Broccoli Cheese Soup does the trick better than the rest. This soup is so rich and delicious, and as far as from-scratch soups go? It really doesn’t take long to make. It’s a really great recipe for the whole family- if you have a picky eater, you can even puree it in the blender to hide the broccoli.
No matter how you serve it, it’s delicious!
Broccoli Cheese Soup
1 medium chopped shallot
1 tbs olive oil
1/4 cup melted butter
2 tbs cornstarch
1 1/2 cups heavy cream
2 cups of chicken stock
1 cup fresh broccoli, cut up
1 cup carrot, shredded
8 oz grated sharp cheddar cheese
salt/pepper to taste
Directions:
1. Saute the shallot in the olive oil.
2. Add the chicken stock, carrots and broccoli and let them simmer in low heat for a few minutes, or until the veggies are tender {about 20 minutes}.
3. Add the heavy cream and bring to a boil again.
4. Meanwhile, whisk the cornstarch with the melted butter and add to the soup. Whisk a little bit to combine and to make sure there’s no lumps.
5. Turn off heat and add the salt and pepper and cheese. Let it melt completely before serving. Enjoy!
What’s your favorite way to warm up?
Looking for other ways to warm up? Check out these recipes: White Chicken Chili, 30 Minute Chili, Paleo Veggie Chili, & Wonton Noodles, Pork & Spinach Soup!
- 1 medium chopped shallot
- 1 tbs olive oil
- 1/4 cup melted butter
- 2 tbs cornstarch
- 1 1/2 cups heavy cream
- 2 cups of chicken stock
- 1 cup fresh broccoli, cut up
- 1 cup carrot, shredded
- 8 oz grated sharp cheddar cheese
- salt/pepper to taste
- Saute the shallot in the olive oil.
- Add the chicken stock, carrots and broccoli and let them simmer in low heat for a few minutes, or until the veggies are tender {about 20 minutes}.
- Add the heavy cream and bring to a boil again.
- Meanwhile, whisk the cornstarch with the melted butter and add to the soup. Whisk a little bit to combine and to make sure there’s no lumps.
- Turn off heat and add the salt and pepper and cheese. Let it melt completely before serving. Enjoy!
[…] Broccoli Cheese Soup […]