Broccoli Cheddar Soup
Cristine
ingredients
- 3 tbsp butter
- 1 large Jalapeno, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp chives, finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup vegetarian broth
- 1 cup heavy cream
- 3 cups broccoli (thawed to room temperature, if you are using frozen broccoli )
- 2 cups sharp cheddar cheese
directions
- 1
In a medium pot, melt the butter over medium-high heat. Add the jalapeno, onions, salt, pepper and garlic and stir until soft, for about 3 minutes. Add the vegetarian stock and bring to a boil.
- 2
Add the cream, reduce the heat to medium and simmer for 5–7 minutes.
- 3
Add the cheese in, mix well until the cheese melts. Add the chopped chives and simmer for 2 minutes.
- 4
Add the broccoli and cook everything together for 20–25 minutes. Keep it on medium-low heat for the whole time and make sure you stir frequenty to avoid the cheese from sticking to the bottom and burning.
- 5
Remove from the heat and ladle the soup into bowls.
Source: Cristine
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