Super easy Broccoli Cheddar Soup is ready in just 30 minutes!
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions to the pot cooking until softened, approximately 2-3 minutes.
Add the broccoli and continue cooking for 2 minutes. Stir in the cornstarch to combine. Continue cooking for 2 minutes, stirring every 30 seconds to ensure the cornstarch doesn't burn.
Stir in the chicken stock, onion powder and garlic powder. Bring the mixture to a boil and then turn the heat to low. Allow the soup to simmer for 2-3 minutes or until slightly thickened.
Add the half and half to the soup, continue to simmer for 5 minutes.
Add the cheese to the soup one handful at a time being sure it melts completely before adding more. Stir until smooth and creamy.
Serve immediately garnished with shredded cheese, broccoli and carrots, if desired.
Leftover Broccoli Cheddar Soup can be stored in an airtight container in the refrigerator for up to 5 days.