Sandy Broccoli Cheese Soup recipe?

Sandy Broccoli Cheese Soup

This recipe is based on a popular "Sandy" broccoli cheese soup recipe, with some adaptations for a smoother, richer flavor.

Ingredients:

* 2 tablespoons olive oil

* 1 medium onion, chopped

* 2 cloves garlic, minced

* 4 cups chicken broth

* 1 cup heavy cream

* 1 (10 ounce) package frozen broccoli florets

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 teaspoon dried thyme

* 1/2 teaspoon dried oregano

* 2 cups shredded sharp cheddar cheese

* 1/2 cup grated Parmesan cheese

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

2. Add the broth and seasonings: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, broccoli florets, salt, pepper, thyme, and oregano.

3. Simmer until broccoli is tender: Reduce heat to low and simmer for 15-20 minutes, or until the broccoli is tender.

4. Puree the soup: Using an immersion blender or a regular blender (in batches), puree the soup until smooth. If you prefer a chunkier consistency, you can leave some of the broccoli intact.

5. Add the cheeses: Stir in the shredded cheddar cheese and Parmesan cheese until melted and the soup is creamy.

6. Serve hot: Serve the soup hot, garnished with additional shredded cheese, chopped parsley, or a dollop of sour cream if desired.

Tips:

* For a thicker soup: Use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup.

* For a vegetarian version: Use vegetable broth instead of chicken broth and omit the Parmesan cheese.

* Add some crunch: Top the soup with toasted croutons, chopped bacon, or roasted nuts.

Enjoy your creamy and comforting Sandy Broccoli Cheese Soup!