Broccoli Cheddar soup

This soup comes together quickly with just a few pantry ingredients. Great use for broccoli steams as well!

What You Need —

• 4 C broccoli florets, blanched

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 stalks of celery, chopped roughly

• 1 carrot, chopped roughly

• 1 T boullion

• 2 cups heavy cream

• 1 ½ cups shredded sharp cheddar cheese

• 2-4 TB butter

• Salt and pepper to taste

What You Do —

1. Sauté vegetables: In a large pot, melt the 1 TB butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning. Then add carrots, celery and half the broccoli, cook for 4-5 more minutes. SEASON!

2. Add liquid: Add in water to cover and the boullion, let reduce down for about 5 minutes then add cream.

3. Simmer : Ten to fifteen minutes.

4. Blend : Carefully transfer to blender, add 3/4 of remaining broccoli, 1 C of cheese and blend.

5. Add butter: For a even more creamy soup add up to 4 TB of butter and blend again. Season to taste.

6. Serve: Ladle the soup into bowls and top with left over broccoli florets and extra cheese, Nola liked parmesan. Enjoy!

This recipe is easy to adjust—add more cheese for extra richness or play with the consistency based on your preference!