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It’s been warmer this week, but the cooler evenings still make me want a warm cozy soup like this Broccoli Cheddar Soup. I made this particular recipe for the first time about a year ago and I fell IN LOVE with Broccoli Cheddar Soup again. I have made this several times since then and at this point in time have always eaten every drop of leftovers in the fridge or freezer. No Broccoli soup left untouched in the back of my freezer this past year! Generally I find a couple of frozen soups that went untouched, however not this one!
This is the Keto version so it keeps me full and satisfied for awhile. This makes 6-8 one cup servings usually.
Broccoli Cheddar Soup
Ingredients:
1/4 cup (1/2) stick butter
1 cup diced yellow onions
2 cloves garlic
1 qt (32oz) chicken broth
6 cups broccoli florets
1 cup half and half (sometimes I don’t have it and use 1/2 cup heavy whipping cream and 1/2 cup whatever else kind of milk I have on hand like almond milk)
1 (8 oz) package cream cheese
2 cups sharp cheddar cheese
salt and pepper to taste
Directions:
- Melt butter in large pot over medium high heat. Add onions, saute until soft. Add garlic and saute until fragrant, about 1 minute.
- Pour in the broth and broccoli, simmer uncovered for 30 minutes.
- Add half and half (or other milks), cream cheese, cheddar cheese, salt and pepper. Stir until cheeses are melted and soup has thickened, about 10 minutes.
- If you like smoother soups like I do take an immersion blender and blend it up or alternatively you can put in a blender and blend it up, but be careful of the steam. It’s probably best to blend it in batches. I always make a mess doing it this way, so I invested in an immersion blender….. BEST DECISION EVER.
This can be stored in the freezer for 3 months in freezer bags. Unthaw it by soaking in warm water and I like to reheat mine on the stove and not the microwave most of the time, unless I am trying to avoid making extra dishes to wash.
