Cheesy Broccoli Soup

This cheesy, comforting and delicious soup goes perfectly alongside sandwiches and salads!

Servings

Calories 165kcal

Author Sara

In a stockpot, melt butter over medium heat. Saute onion and mushrooms in butter until onions are softened.
Stir in the broccoli and chicken broth.
Reduce heat, and stir in cheese cubes until melted.
Mix in half and half and garlic powder.
In a small bowl, mix cornstarch and water until dissolved. Stir into soup.
Cook until the soup reaches desired consistency.

Freshness Matters: While canned mushrooms can be convenient, using fresh mushrooms can elevate the flavor and texture of your soup. Opt for fresh mushrooms and chop them yourself for a more vibrant and flavorful result.
Controlled Thickening: When adding the cornstarch slurry to thicken the soup, do so gradually and stir continuously to prevent lumps from forming. Adjust the amount of cornstarch mixture based on your desired consistency, as the thickness of the soup may vary depending on personal preference.
Texture Balance: For a balanced texture, consider blending a portion of the soup after adding the cheese and before incorporating the half and half and cornstarch mixture. This step creates a creamy base while still maintaining some texture from the broccoli and mushrooms, resulting in a smooth yet hearty soup experience.