Thick Creamy Broccoli Cheddar Soup Garnish Glaze Time needed: 45 minutes. sauté vegetables. melt butter in a large pot over medium heat. add broccoli, celery, and onions and cook until tender (7 8 minutes). add the garlic and cook another 30 seconds. simmer. mix in the flour and seasonings and cook for 2 3 minutes while constantly stirring. Press saute and cook butter and onion until onions are soft. add additional butter and flour, then whisk. cook about 1 minute. add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. pour in chicken broth. secure lid and move valve to the sealing position.
Creamy Broccoli Cheddar Soup The Chunky Chef The key to a great broccoli cheddar soup experience lies in its presentation and temperature. serve it piping hot, allowing the cheese to be at its gooey best. a large, shallow bowl works wonderfully, showcasing the vibrant green of the broccoli against the creamy soup. garnish with extra cheese or a sprinkle of herbs for a pop of color and flavor. To avoid lumps, whisk constantly when adding flour and milk. this makes the soup smooth and creamy. slow cooking helps mix the cheese well. keep the heat low and stir gently to prevent the soup from separating. for storing, put your soup in an airtight container in the fridge for up to 4 days. In a large pot, cook remaining butter with flour to create a roux, 3 4 minutes. once pasty and thick, add in half and half and chicken stock. let simmer for 15 20 minutes. add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25 30 minutes, until thickened. stir in cheddar cheese until melted, taste and add salt and pepper. Boil the potatoes and cauliflower. in a saucepan, boil the potatoes and cauliflower in chicken broth until both are fork tender. let that cool off for 10 15 minutes, then puree the veggies in your blender. pour the mixture back into the saucepan for now. prepare the soup base.
Creamy Broccoli Cheddar Soup Recipe Jim Bot In a large pot, cook remaining butter with flour to create a roux, 3 4 minutes. once pasty and thick, add in half and half and chicken stock. let simmer for 15 20 minutes. add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25 30 minutes, until thickened. stir in cheddar cheese until melted, taste and add salt and pepper. Boil the potatoes and cauliflower. in a saucepan, boil the potatoes and cauliflower in chicken broth until both are fork tender. let that cool off for 10 15 minutes, then puree the veggies in your blender. pour the mixture back into the saucepan for now. prepare the soup base. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any. season with salt, pepper and nutmeg. bring the mixture to a boil then add the broccoli pieces. cook until the broccoli is tender; about 10 minutes. Instructions. melt the butter and olive oil in a large dutch oven or pot over medium heat. add the onion and cook until tender, about 5 to 10 minutes. whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth.
Quick Broccoli Cheddar Soup Recipe Deporecipe Co Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any. season with salt, pepper and nutmeg. bring the mixture to a boil then add the broccoli pieces. cook until the broccoli is tender; about 10 minutes. Instructions. melt the butter and olive oil in a large dutch oven or pot over medium heat. add the onion and cook until tender, about 5 to 10 minutes. whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth.
Comments are closed.