Healthy Broccoli Cheddar Soup The Almond Eater About press copyright contact us creators advertise developers terms privacy policy & safety how works test new features nfl sunday ticket press copyright. Add the broth: gradually whisk in the chicken or vegetable broth, making sure there are no lumps. add milk and other ingredients: pour in the milk, and increase the heat to high until the mixture comes to a boil. add the broccoli florets, and grated parmesan cheese, and stir well. adjust salt and pepper to taste.
One Pot Healthy Broccoli Cheddar Soup The Natural Nurturer Melt the butter in a large pot or dutch oven over medium heat. add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Simmer uncovered for 8 to 10 minutes, or until the broccoli turns bright green, and is fork tender, but not overly mushy. blend – use a slotted spoon to remove most of the veggies from the soup to a bowl, leaving behind about 1 3 of the veggies. use an immersion blender to blend until all of the veggies are blended up. Add broccoli stalks, potato, water, salt, and pepper to the pot. bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes. remove soup from heat and stir in yogurt. using an immersion blender, blend soup until smooth. Instructions. melt butter in a large stockpot or dutch oven over medium heat. add onion, and cook, stirring frequently, until translucent, about 2 3 minutes. stir in garlic and thyme until fragrant, about 1 minute. whisk in flour until lightly browned, about 1 minute.
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