Creamy Broccoli Cheese Soup Eat Well To Be Well

Creamy Broccoli Cheese Soup Eat Well To Be Well Add carrots and the chopped broccoli to the pureed mixture in the pot. cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. stir in salt and remove from heat. add 2 1 2 cups cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. simmer until broccoli is tender, about 8 minutes. remove 1 cup of vegetables, coarsely chop and set aside. using an immersion blender, blend remaining vegetables and broth. place flour in a small bowl. add in cream a little at a time stirring until smooth.

Creamy Broccoli Cheese Soup Tabitha Talks Food Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little. add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender. stir in 2 cups of the cheese and stir until melted. Make a roux: sauté the onion in 1 tablespoon melted butter and set aside. in a large pot, stir the melted butter and flour over medium heat for about 3 4 minutes. whisk: slowly whisk in half and half of the chicken stock. let it simmer for about 20 minutes. add vegetables: add the broccoli, carrots, and onions. In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. add the garlic, cook, then remove from heat. in a large heavy bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened. Pour in 6 cups water and the remaining 1 teaspoon salt. raise the heat to high and bring the mixture to a boil, then reduce the heat to medium low and cover the pot. simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20 25 minutes.

Creamy Broccoli Cheese Soup Recipe Soup Recipes Easy Meal Plans In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. add the garlic, cook, then remove from heat. in a large heavy bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened. Pour in 6 cups water and the remaining 1 teaspoon salt. raise the heat to high and bring the mixture to a boil, then reduce the heat to medium low and cover the pot. simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20 25 minutes. 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. 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.

Creamy Broccoli Cheese Soup Recipe Little Spice Jar 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. 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.