The Soup Kitchen: Broccoli Cheese Soup

I will say I did not get this soup as thick as I would have liked it. However, the overall taste was not bad. I did chop the broccoli pretty fine as well. I feel this was better on day 2.

The ingredients:

1 tsp onion powder

1 tsp garlic powder

2 celery stalks sliced

4 C broccoli florets

4 C bone broth

1 C heavy cream

1 C shredded sharp cheddar cheese

Salt and pepper to taste

Garnish: additional cheese, crushed red pepper flakes, herbs

The recipe:

Add seasonings, celery, broccoli, and bone broth to slow cooker and cook on low for 3 hours.

Then add heavy cream and cheese. Cook for an additional 30 min to 1 hr.

Add salt and pepper to taste.

Garnish with cheese, herbs, etc.

Note: to thicken you can add some flour or cornstarch. You can also add carrots if desired.

Update: I was able to thicken the leftovers with Xanthum Gum. Heat soup on the stove then add 1 tsp and whisk until combined. I did in 1/4 tsp increments. I think it worked better than cornstarch! No need to make a slurry!