Prep Time: 10 minutes ~ Cook Time: 35 minutes ~ Yield: 6 servings
INGREDIENTS:
2 tablespoons butter
1 large yellow onion, diced
2 cloves minced garlic
salt and pepper
8 cups broccoli florets
28 ounces low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup half & half or heavy cream
2 cups fresh shredded extra sharp cheddar cheese
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
- In a large soup pot heat the butter over medium low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.
- Add the broccoli, broth, mustard, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Turn the heat up and bring it to a simmer. Cook 20 minutes, stirring often.
- Stir in the half and half and bring to a simmer again for 5 - 10 minutes.
- Turn heat down to low and add the cheddar, stir until completely melted. Stir in the Parmesan. Season to taste with more salt and pepper if needed.