Ingredients
1tbspbutter
1onion,small, diced
1garlic clove
4cupsfresh broccoli,or frozen
2cupschicken broth
½tspthyme
salt and pepper ,to taste
12ozlight cream,or evaporated milk
1tbspcornstarch
4ozcream cheese
1½cupssharp cheddar cheese,divided
⅓cupfresh parmesan cheese
Preparation
In a saucepan, cook the onion and garlic in butter over medium heat until tender.
Add the broccoli, chicken broth, thyme and salt, pepper.
Bring to a boil, reduce heat and simmer until broccoli is tender, for 8 minutes.
Remove 1 cup of broccoli from the saucepan, coarsely chop them, then set aside.
Using an immersion blender, blend the remaining soup.
Combine cream and cornstarch.
Bring the soup to a boil and whisk in the cream mixture and cream cheese. Simmer until thickened, about 3 to 4 minutes.
Remove from the heat, then stir in cheddar cheese, parmesan cheese and the reserved chopped broccoli.
Serve warm, and enjoy!
