Broccoli Cheddar Soup-Mayo Clinic

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a soup pot to medium-high heat. Add onion and sauté until translucent. Add the vegetable stock, onion and garlic powder and salt. Bring the stock to a simmer. Add the broccoli florets and let simmer for 10-15 minutes until the broccoli is tender. Remove from heat and let cool slightly. Add the cream cheese. (It will be lumpy.)

Step 2

Transfer the soup in batches to a food processor or blender and process until smooth. You can also use an immersion blender if you have one. Return the blended mixture to the soup pot and place it over medium heat. When soup begins to simmer, slowly add the cornstarch or arrowroot mixed with water.

Step 3

Soup will thicken in about a minute. When thick, add the half-and-half, which will give the soup its creamy color. Turn off the heat and add the cheese. Whisk until the cheese is well blended. Add ground pepper to taste and serve.