Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

from The America's Test Kitchen Quick Family Cookbook

1. Cook 1 minced onion and 2 Tablespoons unsalted butter in a Dutch oven over medium-high heat until softened, about 5 minutes.  Add 2 minced garlic cloves and cook for 30 seconds.  Add 

1 1/2 pounds frozen broccoli florets (thawed) and 4 cups low-sodium chicken broth, cover, and simmer 

until broccoli is tender, about 10 minutes.

2. Puree soup*, return to pot, and whisk in 1 cup heavy cream.  Return to a simmer, then slowly whisk in 

3 cups shredded sharp cheddar cheese**.  Season with salt and pepper to taste.

*An immersion blender makes this so easy- no need to transfer hot soup to a blender.

**I used 12 ounces of Cracker Barrel Vermont Sharp White Cheddar.