Cheesy Broccoli Soup

Preparation time: 15 minutes

Cook time: 25 minutes

Total time: 45 minutes

Yield: 6-8 Servings

Ingredients:

• 2 large florets of fresh broccoli
• 1/2 cup salted butter
• 1 large onion finely diced
• 7 cups chicken broth
• 1/2 lb. muenster cheese shredded
• 1 lb. cheddar cheese shredded
• 3 tsp. garlic powder
• 2 cups half and half
• 1 cup water
• 2/3 cup cornstarch
• 2-4 Tbsp. EVOO 
• Salt and pepper, to taste
• Sour cream, for garnish

Directions:

1. Preheat oven to 400°F.
2. On a large cookie sheet place broccoli florets. Cover in oil and salt and pepper to taste. 
3. Bake for 15 minutes. (can bake for additional 5 minutes for extra crispy broccoli). 
4. When done and cooled slightly, finely chop broccoli and set aside.
5. Meanwhile, in a large pot, melt butter over medium heat. Add diced onion to melted butter. Cook for about 3-5 minutes. 
6. Pour in chicken broth and let simmer for about 15 minutes.
7. Reduce heat in large pot and add in all of the cheese, half and half and garlic powder.
8. In a small bowl stir cornstarch into water until dissolved. Add cornstarch mixture to broth mixture and combine. 
9. Add in roasted broccoli and continue to cook over low heat until soup is thick and creamy.
10. Blend broccoli, if desired. Garnish with sour cream.

*Recipe from Christine Christensen