Pepper Jack Broccoli Cheese Soup

Course Main Course, Side Dish, Soup

Keyword PEPPER JACK BROCCOLI CHEESE SOUP

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

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.