- 4 tbsp butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tsp salt
- 1 tsp black pepper
- 2 cups broccoli, diced small
- 3 cups chicken broth
- 1 cup half and half
- 16 ounces finely shredded cheddar cheese
- 1 tsp Xanthan gum
Melt butter in a large Dutch oven over medium heat. Add onion, celery, salt, and pepper. Cook 10 minutes or until onions are translucent, stirring occasionally. Add broccoli and continue to cook 3-4 minutes until the broccoli turns bright green and is soft. Stir in chicken broth and half and half. Bring to a boil. Reduce heat to simmer and slowly add the cheddar cheese, mixing as you add. When the cheese is melted, add the Xanthan gum and remove from heat. Stir until soup thickens.
4 servings