Growing up in a very traditional Korean household, we rarely had American food on the table. If it was American, it was usually the kid’s meal from McDonalds or a 20-piece chicken nugget box. But we actually had one American staple in our pantry, and that was Campbell’s soup, particularly Campbell’s Tomato soup. It was one of my favorite American meals that we had in our house, especially because you can get so creative with so many different kinds of toppings, from mozzarella cheese to garlic croutons!Ingredients
- 1/4 cup unsalted butter, cubed
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups Campbell's chicken broth
- 1/2 cup heavy cream
- 3 heads broccoli, cut into florets and finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, chicken broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli.
- Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes.
- Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
..
