Broccoli Cheddar Soup
2 cups broccoli florets
1 cup whole milk
2 cups chicken broth
2 tsp cornstarch (or 1 tsp xanthan gum)
1 cup shredded cheese (Welsh cheddar in this case)
1 tsp garlic powder
½ tsp paprika
Salt and pepper to taste
Toss the broccoli florets with salt and pepper. Roast on a sheet pan at 400F for about 15 minutes. The broccoli should look bright green but slightly scorched.
Bring milk and chicken broth to a boil. Whisk in the cornstarch and simmer (stirring frequently) until slightly thickened.
Add cheese and spices and whisk vigorously. Taste for seasoning, reduce heat to low.
Add the broccoli florets and simmer for a few minutes. Taste for seasoning, and enjoy!
This is a nice quick recipe for times when you don’t want to spend a long time in the kitchen or use much equipment. Perfect for two people or an extra hungry one person.