Easy Broccoli Cheese Soup Recipe Taste And Tell

Easy Broccoli Cheese Soup Recipe Taste And Tell In a large heavy bottomed soup pot or dutch oven, melt the butter over medium heat. add the onion and cook until softened, 3 5 minutes. stir in the chopped broccoli. add the chicken broth. simmer until the broccoli is tender, 10 15 minutes. reduce the heat and stir in the cheese cubes until they are melted. Reduce the heat to medium low. whisk in the milk, then stir in the broccoli. cover the pan an cook until the broccoli is softened, about 15 minutes. stir in the cream, cream cheese and cheddar cheese and allow it to heat through and for the cheese to melt. whisk to remove any clumps.

Broccoli Cheese Soup Recipe Cooking Classy Stir in broccoli, and pour chicken broth over broccoli. simmer until broccoli is tender, about 10 minutes. reduce heat, and stir in processed cheese cubes, and continue to stir until melted. turn heat to low, and stir in milk or half and half, garlic powder, and dry mustard. 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. 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. Add half and half: pour in half and half and milk, one cup at a time, stirring constantly. cook roux, stirring continually with whisk until thickened, smooth, and bubbly. season well with salt and pepper.slowly add rue to the pot of cooked vegetables, stirring carefully to combine. cook for 2 minutes.

Easy Broccoli Cheese Soup Recipe 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. Add half and half: pour in half and half and milk, one cup at a time, stirring constantly. cook roux, stirring continually with whisk until thickened, smooth, and bubbly. season well with salt and pepper.slowly add rue to the pot of cooked vegetables, stirring carefully to combine. cook for 2 minutes. In a large pot whisk together the melted butter and flour over medium heat for about 3 4 minutes. slowly whisk in the half and half and chicken stock. let it simmer for about 20 minutes. add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Season with salt and pepper, stock powder, mustard powder and garlic powder. give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. mix in cheese and stir until just combined.