Thick and creamy Stove Top Cheddar Broccoli Soup is what my dreams are made of. This is a highly requested recipe and there is no doubt why. Cheesy broccoli soup is the epitome of comfort food.
4cupsvegetable broth(or chicken stock if not vegetarian)
4cupsbite-sized broccoli florets(fresh or frozen)
1cupmatchstick or grated carrots
¼teaspoonsaltplus more to taste
¼teaspoonground black pepper
⅛teaspoonred pepper flakes
¼cupcornstarch
¼cupcold water
2cupscream or half-and-half
2cupsgrated cheddar cheese
Instructions
In a large stock pot or dutch oven, add the butter and onion and sauté until the onion is tender over medium to medium high heat, about 5 minutes.
Add the garlic and cook until the garlic is fragrant, about 30 seconds.
Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
Allow the mixture to come to a boil and reduce the heat to a simmer, simmer until the broccoli is cooked through and very tender, about 15-20 minutes.
In a small bowl whisk together the corn starch and cold water until smooth.
Slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a simmer and thickens, about 3 minutes.
Slowly stir in the cream or half-and-half.
Add the cheese a handful at a time and stir until it melts.
Adjust salt and pepper to taste and serve hot.
Notes
You can use frozen broccoli in place of the fresh, no need to change the cooking time. Sometimes I used the mixed broccoli and cauliflower that's frozen and it works great too.
Feel free to use whatever cheese you like or have on hand, I use extra sharp cheddar for this recipe.
If the broccoli is in bigger chunks than I want, sometimes I'll use a potato masher to smash things up a bit. I have also ran an immersion blender through it (just a bit, I like a few chunks). I do this before I add the cornstarch and cheese.