Pepper Jack Broccoli Cheese Soup

Course Main Course, Side Dish, Soup
Keyword PEPPER JACK BROCCOLI CHEESE SOUP
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Ingredients

  • 1 Tbsp butter
  • 1 small yellow onion diced
  • 8 cups broccoli about two 12 oz bags
  • 1 32 oz container chicken bone broth
  • 1 cup milk I’ve used almond-cashew milk, whole milk, and 2% — all work great!
  • 2 heaping Tbsp cornstarch
  • 6-8 oz pepper jack cheese cubed or sliced
(For this batch I used the Jalapeño Monterey block from Trader Joe’s)
  • ½ cup sharp cheddar cheese
  • 1 package cream cheese OR 16 oz blended Good Culture cottage cheese
  • Salt pepper, and garlic to taste (I love Kinder’s seasoning mix)
  • Organic elote corn chip dippers Trader Joe’s

Instructions

  • In a large pot, melt the butter and add the onion. Sauté for 3–5 minutes, until soft.
  • Add the bone broth, broccoli, salt, pepper, and garlic. Stir so the broccoli is mostly covered by the broth.
  • Cover and bring to a boil. Cook for 10–15 minutes.
  • While that cooks, warm the milk slightly and whisk in the cornstarch until smooth.
  • Once the broccoli is mostly cooked and starting to soften, add in the milk mixture, cream cheese (or cottage cheese), and both cheeses.
  • Reduce heat to medium and stir frequently until everything is melted and fully combined. The broccoli will continue to break down as it cooks and the soup thickens.
  • Serve topped with elote corn dippers.