This is not an overly thick soup. It's meant to be more on the brothy side (compared to the regular stuff). Also, to make this work, you need the fat content. So don't use low fat cheese or milk, and keep your heat low. If you want this to be thicker, use more heavy cream and add extra cheese.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4cups
Calories: 603kcal
Ingredients
2cupsheavy cream
1cupchicken broth(no sugar added, low sodium is best)
1½cupsgrated sharp cheddar cheese
½tsp.garlic powder
½tsp.onion powder
2cupsraw broccoli florets(small in size or cut small)
In a medium soup pot, warm the cream or milk and chicken broth over low to medium-low heat.
Once warm, stir in the cheese, a little at a time making sure that it melts before you stir in more. Stir constantly to avoid the cheese burning on the bottom of the pot.
Add in the garlic and onion powder as well as the broccoli and cook until the broccoli is just tender, stirring continuously for about 10 minutes.
Add salt to taste if needed and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.