Broccoli Cheddar Soup

Ingredients

• 4 heaping cups broccoli or broccolini, chopped

• ¾ cup corn (optional)

• 1 large carrot, grated (optional)

• 1 medium onion, chopped

• 3 cloves garlic, crushed

• 3–4 tbsp Better Than Bouillon chicken or vegetable concentrate

• 8 cups water

• ¾ cup 18% cream

• 1 cup milk

• 1 tbsp cornstarch mixed with ¼ cup water(use 1½ tbsp cornstarch for a thicker soup)

• 2–4 cups shredded cheddar cheese

• 1 tsp smoked paprika

• 1 tsp chili flakes (optional)

• Salt and pepper, to taste

• Butter or oil, for sautéing

  
  

Instructions

1. Prep the vegetables:Wash and chop the broccoli to your desired size. Grate the carrot and cut the corn off the cob (or use frozen corn).

2. Sauté the onion:In a large pot, heat butter or oil over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.

3. Add vegetables:Stir in the broccoli, carrot, and corn. Sauté for about 5 minutes.

4. Season and simmer:Add the garlic, smoked paprika, chili flakes (if using), bouillon, and water. Bring to a simmer and cook for 3–5 minutes.

5. Make it creamy:Reduce heat to medium-low. Stir in the milk, cream, and cornstarch mixture. Simmer gently for 2–3 minutes until slightly thickened.

6. Add cheese:Stir in the shredded cheese until fully melted and smooth.

7. Season & serve:Taste and adjust with salt and pepper. Serve warm and enjoy!