Broccoli Cheese Soup Recipe Cooking Classy Set aside. whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Melt butter in a large pot over medium high heat. add onion and garlic, saute for 2 minutes until onion is softened. add broth water, broccoli, potato, salt and pepper. bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
Easy Broccoli Cheese Soup Cafe Delites Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. stir to combine and cook for 1 minute or so, then pour in the milk and half and half. add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper. step 2 cover and reduce the heat to low. Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese. Add the broccoli stems, broth, water, salt, and pepper. bring to a boil and cook over medium high heat until the stems are partially cooked, about 10 minutes. stir in florets, cream, and nutmeg. continue cooking until the florets are tender, about 5 minutes. using a hand held immersion blender, purée the soup until completely smooth. Stir in broccoli, nutmeg, salt and pepper, to taste. bring to a boil; reduce heat and simmer until broccoli is tender, about 20 30 minutes. stir in cheese, a handful at a time, until smooth, about 1 2 minutes. puree with an immersion blender. stir in vegetable broth until heated through, about 2 minutes. serve immediately.
Cream Of Broccoli Cauliflower Cheese Soup Add the broccoli stems, broth, water, salt, and pepper. bring to a boil and cook over medium high heat until the stems are partially cooked, about 10 minutes. stir in florets, cream, and nutmeg. continue cooking until the florets are tender, about 5 minutes. using a hand held immersion blender, purée the soup until completely smooth. Stir in broccoli, nutmeg, salt and pepper, to taste. bring to a boil; reduce heat and simmer until broccoli is tender, about 20 30 minutes. stir in cheese, a handful at a time, until smooth, about 1 2 minutes. puree with an immersion blender. stir in vegetable broth until heated through, about 2 minutes. serve immediately. Add broccoli and broth, cover, and simmer for 10 minutes. pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Add broccoli stems, chicken stock, oregano, thyme, and bay leaf. simmer covered for 1 hour. blend soup, then stir in cream, salt, pepper, and cheese. cook over low heat for 30 mins. add broccoli florets, cook 4 5 mins, adjust seasonings. for slow cooker: combine all except cream, cheese, and florets.
Easy Cheesy Cream Of Broccoli Soup Recipe Allrecipes Add broccoli and broth, cover, and simmer for 10 minutes. pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Add broccoli stems, chicken stock, oregano, thyme, and bay leaf. simmer covered for 1 hour. blend soup, then stir in cream, salt, pepper, and cheese. cook over low heat for 30 mins. add broccoli florets, cook 4 5 mins, adjust seasonings. for slow cooker: combine all except cream, cheese, and florets.
Creamy Broccoli Cheddar Soup The Chunky Chef
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