Broccoli Cheddar Soup
This broccoli cheddar soup is creamy, cozy, and super delicious. My take on the classic soup we know and love with a fun twist.
Ingredients
- 4 tbsp butter salted
- 1/2 yellow onion diced
- 1/2 shallot diced
- 3 cloves of garlic minced
- 3 carrots shredded
- 1-2 cups broccoli florets chopped
- 3 tbsp flour
- 3 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tsp garlic paste
- 1 cup cheddar cheese
- 4 tbsp cream cheese
- 1/2 tbsp Tony's
- 1/2 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp chicken bouillon
- salt and pepper to taste
- 1 tsp fresh thyme leaves
Instructions
- Preheat oven to 400 degrees. Take puff pastry out and bring to room temp
- In a large pot, melt ½ stick of butter over medium heat. Once the butter is bubbling, sautè onions, shallot and fresh thyme leaves. Sautè until fragrant and then add in your minced garlic, stirring for an additional 2 minutes. Whisk in the flour, and coat the veggies.
- Slowly whisk in the broth until smooth. Reduce heat to medium low and season with onion powder, garlic powder, chicken bouillon, Tony's and salt and pepper. Bring to a low simmer, mixing occasionally.
- Add in chopped broccoli, carrots and heavy cream. Mix until well combined and cover for about 7 minutes. Add in garlic paste, cream cheese and cheddar cheese. Mix well. Cover and let cook for another 7-10 minutes until the cheese completely melts. Stir often. Adjust seasonings to taste.
- Remove from the heat, and pour soup into individual oven-safe bowls.
- On a flat surface, lightly roll out puff pastry. Use an empty bowl oven safe bowl and cut out the perimeter of the bowl.
- Top the filled soup bowls with puff pastry. Cut 3 slits in the middle of each pastry. Bake in the oven for 30 minutes or until the puff pastry is puffed and golden.
- Remove from the heat, allow to cool before serving. Top with dried parsley or thyme and enjoy!