Broccoli Cheddar Soup

Servings

Serving size

1 cup

COOKING TIME

45 minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

1 Tbsp. Olive oil

16 ounces Broccoli, frozen, chopped, unprepared

1/2 lb Frozen cauliflower

1 cups Cascadian Farm Organic Diced Onions, Celery And Carrots Mirepoix, Diced Onions, Celery And Carrots

2 clove Garlic, raw (minced)

1/4 tsp. Salt

1/4 tsp., ground Black pepper

4 Tbsp. Cornstarch

4 cups No salt added vegetable stock

1 cup 1% milk

1 cup, shredded Reduced fat cheddar cheese

Instructions

Heat olive oil in a medium sized pot on medium high heat.

Add frozen broccoli, cauliflower, mirepoix blend, garlic, salt, and pepper to the pot and cook for about 5-10 minutes, until the vegetables begin to soften.

Make a slurry with the corn starch. Do this by mixing the corn starch with 4-6 Tablespoons of your chicken stock until a smooth paste forms. This will be used to thicken the soup.

Add 1% milk and chicken stock to the pot and bring to a boil. Once boiling, reduce to a simmer.

Whisk the cornstarch slurry into the simmering soup. Simmer for about 15 minutes, until soup is desired thickness.

Add cheese stir to combine until cheese has completely melted.

Remove soup from heat and let cool slightly before adding to blender.

Blend for 1-2 minutes, or until smooth.