I recently took party in America's Test Kitchen's Instagram Soup Challenge. I chose to make their Broccoli Cheddar Soup from their new cookbook The America's Test Kitchen Quick Family Cookbook. The soup was scrumptious and my two non-broccoli lovers went back for seconds!
1 onion diced, small
2 Tbs. unsalted butter
2 cloves garlic, minced
7-8 cups of frozen broccoli florets (1 1/2 lbs.), thawed
4 cups low sodium chicken broth
1 cup cream
2 1/2 cups sharp cheddar cheese, grated
Melt butter in Dutch oven over medium-high heat. Add onion and saute until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add broccoli florets and chicken broth. Cover and simmer until broccoli is tender, about 10 minutes. Puree soup in blender or food processor. Return to pot, and whisk in cream. Return to simmer. Slowly whisk in the shredded cheddar cheese. Season with salt and pepper to taste. Serves 4 to 6.
Note: I lowered the amount of cheese in the original recipe from 3 cups to 2 1/2. I also used half and half rather than heavy cream.