I like to have a little spice in my soup, so once in a while I will use half sharp cheddar and half pepper jack shredded cheese to liven up the bowl a bit. If I have leftover ham or bacon laying around, that gets tossed in to. There are plenty of things you can do with this soup and it’s worth experimenting with…trust me! Check out what they are saying about this recipe over at Recipe Lion:
This 30-Minute Cream of Broccoli Cheese Soup is a super fast soup that can be eaten for lunch, dinner, or as a starter to a main dish.
There aren’t many soups that you can whip together in just 30 minutes, unless you want to eat them out of a can. That makes this soup perfect for any time of the day, any day of the week!
Ingredients
1 (10-ounce) package Bird’s Eye frozen chopped broccoli, thawed
2 chicken Knorr stock cubes
3 cups water
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/8 teaspoon thyme
4 tablespoons unsalted Land O’ Lakes butter
2 teaspoons salt
1 teaspoon pepper
1/2 cup Argo cornstarch
1/2 cup water
1 1/2 cup heavy cream
2 cups shredded sharp Kraft Cheddar cheese
1 cup milk*
Instructions
Melt butter over medium heat in an 8-quart stock pot. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender – about 5 minutes.
Add the stock cubes, broccoli, and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.
Mix cornstarch and water. This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted. If the consistency is too thick for your taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but it may vary.
Serve immediately (as thickened products that use a cornstarch base will break down quickly).
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Quick Tip: Serve in a bread bowl for an even bigger taste!
Thanks again to Recipe Lion for this simple and delicious recipe.