Broccoli Cheese Soup

Now that the cooler weather is upon us I'm including a lot of soups in our diet and this recipe is something that even kids will like (skip the red chilli flakes when making for them). Combining finely chopped broccoli (the frozen packs make this a breeze) with some smooth, creamy cheese is sure to warm you up in such a delicious way. The tiny specs of carrot add colour & nutrition.



BROCCOLI CHEESE SOUP

Ingredients:

Broccoli, chopped - 10 to 12 oz (I used the frozen pack)
Carrot - 1, peeled and chopped finely
Onion - 1 small to medium, peeled & chopped finely

Garlic cloves - 5, peeled and minced
Processed Cheese (Velveeta) - 7 oz - 8 oz (I used 9 to 10 slices of processed cheese - Borden brand)
Milk - 1 cup or if you want it richer, you can use lesser quantity of half and half.

Vegetable stock - 2 cans (4 cups approx)
Water - 1 cup
Corn starch - 1 tbsp
Red chilli flakes - 1 tsp or more to taste (optional)
Celery salt - half tsp (optional)
Salt & Pepper to taste
Olive oil - 1 tbsp
Butter - 1 tbsp

Method:

1) Heat oil and butter and saute the garlic and onions till translucent. Add red chilli flakes and celery salt now, if using.

2) Next add the chopped carrot and saute for a few minute more before adding the chopped broccoli. Add the vegetable stock and 1 cup of water at this point and bring to a boil. Reduce flame and allow this to simmer for 15 minutes until the veggies are tender.

3) Add the cheese (cut into small pieces) and stir into the soup until. Next add the milk (or half and half if using) and keep on a simmer.

4) After about 5 minutes, mix the cornstarch with a few tbsp of cold water to a smooth paste and add to the soup, stirring continuously until it thickens to desired consistency. Add salt and pepper to taste.

The soup is now ready to serve with some crisp croutons or garlic bread.
If you don't love cheese but want a tasty, creamy soup check out my Creamy Broccoli Soup