Broccoli & Cheddar Soup

Ingredients

1 Tbsp. olive oil
2 ribs celery, peeled and rough cut
1 medium onion, chopped
1 tsp. Garlic in Oil
1 lb. blanched broccoli, rough cut
2 quarts prepared Harvest Vegetable Base
16 oz. shredded cheddar
1 cup heavy cream mixed with 2 Tbsp. cornstarch
salt & pepper to taste

Instructions

(yields 3 quarts)

Sauté the celery, onion and Garlic in Oil in the olive oil. Add the broccoli and prepared No Added MSG Harvest Vegetable Base. Simmer until vegetables are tender. Add the cheese and puree mixture. Add the heavy cream and cornstarch slurry and reheat. Season with salt and pepper.