Broccoli Cheese Soup Recipe

Instructions:

Sauté the veggies:

In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Add the garlic and grated carrot (if using) and sauté for another 1-2 minutes until fragrant.

Cook the broccoli:

Add the broccoli florets to the pot and pour in the chicken or vegetable broth. Bring the soup to a simmer over medium heat.

Cook the broccoli for about 10-12 minutes, until the broccoli is tender. You can break up the broccoli with a spoon for a smoother texture or leave it in larger pieces if you prefer more texture.

Add the liquids:

Once the broccoli is tender, add the milk and heavy cream (if using) to the pot. Stir well to combine.

Thicken the soup (optional):

If you want a thicker soup, mix 1 tablespoon of cornstarch with 1/4 cup cold water, then slowly stir this mixture into the soup. Let the soup simmer for a few more minutes to thicken.

Add the cheese:

Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.

Season the soup:

Taste the soup and adjust the seasoning with salt, pepper, and garlic powder (if desired).

Serve:

Ladle the soup into bowls and top with extra shredded cheese for garnish. You can also sprinkle some freshly cracked black pepper on top if desired.