1 cup diced carrots. Cover and cook on the HIGH setting for 4 hours. Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly. How To Reheat Broccoli Cheddar Soup In The Oven: Preheat the oven to 350°F. Add onion and sweat, about 5 minutes. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. Add the broccoli, carrots, and sautéed onions. Bring to a boil. Pour in the chicken stock, broccoli florets, carrots, and seasoning. In a bowl, whisk to gether the heavy whipping cream and milk with flour and add to the pot with the and cheese, cook over low/med heat. Add the 16 ounce package of chopped broccoli. Just how we like it. Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. for 8x8 pan - cook broccoli until tender. Add liquids: While whisking, slowly pour in milk then chicken broth. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes. While soup simmers, grate the cheese. Reduce heat to low, and add in the half & half and milk. Saute onion: Melt butter in pot over medium-high heat. Place the florets into the boiling soup broth and reduce to a simmer. Heat the olive oil and butter in heavy bottomed skillet over medium heat. Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. put in bottom of pan. Whisk until combined. If you want a less chunky soup, remove a little at this point (one or two cups) and blend it. 2. How to Make Broccoli Cheese Soup. Cover the Instant Pot and lock the lid in place. Secure lid and move valve to the sealing position. Finally, stir in the cheese and salt and mix until the cheese is melted. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. directions Sauté onion in butter. Combine cream and cornstarch. Bring to a boil over medium/high heat while stirring frequently. Instructions Checklist. Saute for 3 minutes. Place large pot over medium heat and melt butter. Cook over low heat for about 20-25 minutes, until broccoli is tender. 8 ounces cheddar cheese, grated 1 teaspoon salt 1/8 teaspoon freshly ground black pepper Bread, for serving Method Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. Meanwhile, in a medium bowl whisk together the heavy cream, sour cream, dijon mustard, and hot sauce. Set aside. Cook until cheese completely melts, stirring frequently. In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat. Reheat for about 10 minutes, stir and reheat for 10 minutes more or until warm through. Add the 16 ounce package of chopped broccoli. Slowly add the half-and-half, whisking constantly. Stir in chicken broth mixture. In a skillet melt the butter. Slowly stir in milk and heavy cream. Turn off heat and stir in whipping cream. Slowly (slow is the key) whisk in chicken stock. Add the cheese to. 1. Preparation. Optional: Combine 3 TBS corn starch + 3 TBS cold water and whisk it in when the boil is reached. Allow the broth to come back up to a simmer. Then place the cold (not frozen) broccoli cheddar servings in the oven. Let simmer for about 20 minutes or until broccoli is softened. Reduce heat if flour starts to brown. Stir chicken stock into milk mixture. Melt remaining butter. Add the chopped onions, garlic, potato and celery. Whisk in flour and cook for about 2 minutes. How to Make Broccoli Cheddar Soup: Dump the butter into a large pot over medium heat. Stir in salt and remove from heat. 1/2 cup butter. Add the salt, pepper, smoked paprika, dry mustard powder, and cayenne pepper (if using). Our Test Kitchen advises, "When reheating this soup, do it slowly to ensure the cheese doesn't separate and break. 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 in the chicken stock and simmer for 20 minutes. Add flour. 1/4 cup finely chopped onion. 3. On the Vitamix, this means turning the blender on its' lowest setting and increasing the . The potato helps stabilize the emulsion, but still. In a small bowl, whisk together cold water and cornstarch. 1-2 pounds fresh broccoli florets. In the bowl of a high speed blender that heats (I use a Vitamix), add 1 1/2 cups broccoli along with the carrots, onion, cheddar, bouillon and milk. Slowly add 2 cups broth and half and half. Also add the heavy cream and cheddar cheese. Stir in the broccoli florets, add the paprika, keep stirring and cook until the soup starts to thicken. Stir to combine. 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. Turn the instant pot on "saute" and add the cornstarch mixture to the pot. Add cream cheese and cook 2 minutes more to soften. Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Bring to a boil, reduce to a simmer. You could use less if you like, but it is called Broccoli and Cheddar Soup you know. Set aside. Using an immersion blender, blend remaining soup. Set aside. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add dried mustard powder, cayenne, salt, and pepper. Bring the soup to a slow bubble and then reduce the heat to simmer. Add in the cheddar cheese. Add the onion, carrot, and garlic and cook until just tender, about 5 minutes. Instructions. Press Saute and cook butter and onion until onions are soft. Add the broccoli, carrots, cooked onion and garlic back into the pot. We used cubed cheese, but shredded would work better as it will melt a bit faster. Bring the soup to a low boil, then REDUCE the heat to Medium-Low. Step 2: Once it's done, use either an immersion blender, blender, or Vitamix to blend your cooked veggies creamy. Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours. Step 1: Add all of the broccoli, onion, carrots, garlic, and seasonings to your trusty Crock Pot with the stock, and slow cook! Stir in the nutmeg, salt, and pepper. Finally, add cheese and stir well. Step 3: Stir in bay leaf, mustard, nutmeg, salt, and pepper. Add in the celery, carrots, broccoli and chicken broth. Pour the heavy cream mix into the soup while whisking constantly. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender. Next, slowly whisk in the chicken broth and half-and-half while whisking constantly. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in the flour and cook for about 2 minutes. …. Add the broccoli, carrots, cooked onion and garlic back into the pot. Season with salt & pepper. 1-2 cups shredded sharp cheddar cheese US Customary - Metric Instructions 1. Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container. Cook about 5 minutes over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in flour. In a small saucepan melt the butter. Whisk in the half & half and chicken stock. Add the broccoli, carrots, and the onion and garlic you previously set aside. Step 4: Add broccoli, reduce heat to medium-low and simmer, uncovered, for about 10 minutes or until tender. Add 1 ladle full (about ½ cuof the broth from the soup to the cream mixture and whisk to combine. Simmer on low-medium heat for about 5 minutes. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy. Pour in chicken broth. You can top it with shredded cheddar and give it a couple of minutes in the oven until the cheese is melted. spread grated cheese on top (I used combo of cheddar / monteray jack . 1 teaspoon freshly-ground black pepper. …. Yes, you can freeze this healthy broccoli cheese soup! Season with salt and pepper to taste. Step 1. 3 tablespoons butter. Stir in salt and remove from heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Slowly whisk in the flour. Cook and stir 3-5 minutes, until bubbly. 4. Stir in about half of the broccoli florets to the soup, cover with a lid, and cook until they turn bright green and are tender, 3 to 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. 3 cups water. Add the finely chopped broccoli (remember, no big pieces!) Roughly chop the stalks and cut the florets into small pieces. Add a few grinds of black pepper, ½ . Cook until golden, another 2 minutes or so. Use an immersion blender or potato masher to purée the . Let the pot continue to simmer, stirring frequently, for 15-20 minutes, or until the broccoli and carrots are tender. Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli. Make the Soup. Add salt, pepper and desired seasoning. Make sure valve is on "sealing.". Add garlic and saute for 1 minute. 4. STEP 1 Chop the potato and onion and fry gently in the oil STEP 2 Trim the broccoli and cut the stems into 1/2 inch slices. Stir in vinegar. Melt butter in a large dutch oven or pot over medium-high heat. Be sure to stir the soup every few minutes. Add broccoli and cook for 3 to 5 mins. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes. add sauted onions ( I omitted garlic) . Grab the broccoli stalks and cut about 1-inch from the bottom of each stalk and discard it. Stir in flour until blended. Whisk in flour, stirring constantly for about 1-2 minutes. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. 2. Sprinkle the flour over the mixture. 3. Make roux: Add in garlic and flour, and cook for about 1 minute, stirring constantly. Let the broccoli cook for 25 minutes. Bring the soup to a low boil, then REDUCE the heat to Medium-Low. Reduce heat; simmer, uncovered, for 6-8 minutes or until heated through. Heat the olive oil with one-third of the butter in a pot or a saucepan. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. How do you keep broccoli cheddar soup from curdling? 1) In a small soup pot, add the butter, allow to melt, add the broccoli, onion and garlic and saute for about 10 minutes, then stir in the flour until well incorporated, add the stock, cream, bring to a simmer and cook until the broccoli literally falls apart and the soup has thickened. Turn off Instant Pot and add chicken stock. Stir in the half and half, and let the soup heat through. and pour in the chicken broth. Allow soup to simmer over low heat for about 20 to 25 minutes. Set aside. Stirring continuously, mix the soup until cheese is melted and thickens, about 3 minutes. Optional Step: Remove from heat and use a hand blender to puree a little. Add onion and celery and cook until soft, 5 minutes. Also an easy conversion.. . Saute Onion in 1 tbsp of melted butter until transparent. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat. Reduce heat and cover, simmering for 10 minutes. 8 ounces grated sharp cheddar cheese, (2 cups) salt and pepper Instructions Melt the 1/4 cup butter and sautee the onions in it until soft. Stir fry for just a few seconds. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside. Simmer until vegetables are tender yet crisp, about 20 minutes. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. 1 teaspoon kosher salt. Add the onion and cook until tender, about 5 to 10 minutes. Better to be careful!" It's a true 30-minute soup, and it reliably turns out velvety and smooth. Add the onion and cook 3-4 minutes or until softened and light gold. Stir the milk mixture into the soup. Add vegetable stock and bring to a simmer. Pour in the water, add the broccoli and season with salt and pepper. Cook's Note: Add spices like pepper powder, chilli flakes/cayenne pepper and oregano. Add flour. Smile. Pour in 6 cups water and the remaining 1 teaspoon salt. Whisk in the flour and. Cook about 1 minute. Add in salt and pepper and continue to stir for 1 minute. In a large pot or deep skillet, melt butter over medium heat. Add the flour and stir until the mixture lightly browns. Added the flour and cook until golden, 3 to 4 minutes, then slowly whisked in the half-and-half until smooth. Add the onions and carrots and saute until softened, 3-5 minutes. Add broth and broccoli to pot.Cook broccoli until tender. 1 small onion, chopped. Whisk flour into butter and cook about 5 minutes. Per manufacturer's directions, turn on the blender and blend until smooth and hot - about 5-6 minutes. Step 3 Reduce heat to low. Cook and stir for 2 minutes. Simmer for 3-4 minutes or until slightly thickened. When melted, add the roughly chopped onion and the broccoli stalks. Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes. Add the salt, pepper, smoked paprika, dry mustard powder, and cayenne pepper (if using). Add the spices. Add remaining 4 Tablespoons of butter. Continue cooking the flour, butter and onion mixture for 3 minutes, stirring frequently. Add cream, Cook for 2 mins. Sauté the bacon until crisp, and then use a slotted spoon to carefully remove it from the pan. Reduce the heat to low, and allow to simmer for 5-6 minutes or until the broccoli becomes tender. In a large soup pot add the vegetable broth and carrots. Sauté the onion and garlic for about 2 minutes until the onions are translucent. Ladle the soup evenly into 8 bowls; top with chives and . Slowly stir in milk and heavy cream. Break apart broccoli florets into small pieces. 1/2 cup of each and any chopped vegetables of your choice. of cheddar cheese and stir until it is melted through. Cut carrots into small strips. Allow mixture to simmer over low heat until it has reduced and thickened some. Let the soup mixture simmer for 20 to 25 minutes until the carrots and broccoli are tender. Remove 1 cup of broccoli, coarsely chop and set aside. Step One: Start by heating a large dutch oven over medium heat and then add in the bacon lardons. Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. Add in cream and continue to whisk and cook for four minutes. In a large saucepan on the stove, sauté onions and celery with butter until translucent. You could use less if you like, but it is called Broccoli and Cheddar Soup you know. Add chicken broth and seasonings. Let the pot continue to simmer, stirring frequently, for 15-20 minutes, or until the broccoli and carrots are tender. Gradually whisk in milk until smooth. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. INSTRUCTIONS. Add broccoli, carrot, and celery. Add the stems to the onion and potato mixture. shredded cheddar, plus more for garnish Baguette, for serving Directions In a large pot over medium heat, melt butter. Stir in vinegar. Make a roux using the remainder of melted butter and flour. Saute until soft. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Stir in cheeses. Stir in the heavy cream and cheese, and stir until the cheese has melted. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender. Ladle the soup evenly into 8 bowls; top with chives and . Blend the remaining soup until creamy using an immersion blender or in a blender. Get a cup of liquid from the slow cooker. Step Two: Next, add the minced garlic, diced onion, cauliflower florets, salt, nutmeg, and red pepper flakes to the pot. Stir in chicken stock and season generously with salt and pepper. mix 1 can mushroom soup + 1/2 soup can of evaporrated milk (can be cream / blend / can milk,) + pour over broccoli + onion. Adding the florets in this step makes sure that our soup stays green. Meanwhile, make croutons. Stir in the milk, broccoli, mustard, Worcestershire sauce and nutmeg. Cook for about 5 minutes or until broccoli is tender. Let the soup mixture simmer for 20 to 25 minutes until the carrots and broccoli are tender. Melt 1 Tbsp. Bring to a boil. Then, you can cook it over low heat, stirring frequently to prevent curdling. Gradually stir in broth; bring to a boil. Place cream cheese in small bowl and heat in microwave for ~30 seconds until soft and easily stirred. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes. 4. Turn off heat and quickly stir in cheddar cheese. Cook the diced onions until they are translucent. Stir well. Add chopped broccoli, and sauté for a couple of minutes. 5. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Whisk in flour, stirring constantly for about 1-2 minutes. How To Make Broccoli Cheddar Soup Ina Garten. Reduce heat if flour starts to brown. Add in half and half stirring constantly. The liquid should just cover the veggies. While vegetables simmer: In a medium pan, melt remaining 3 Tbsp. Add the flour and stir to coat the veggies. Once the butter is melted, add the diced onions to the pot. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. Add the onions back to the pot. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Thaw it in the fridge completely the night before using. Bring to a boil and continue stirring until . Reduce heat and simmer about 15 minutes. Drain broccoli. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. Turn the heat to low and add the stock. Once all is mixed in, then proceed to heat to a boil. Then stir in the broccoli florets and carrots and simmer for 15 minutes. Fry on medium heat until they start to brown. Bring soup to a boil and whisk in cream mixture. Add milk. Bring to a boil. 3 tablespoons all-purpose flour. Add additional butter and flour, then whisk. Turn the heat back down to medium. Let the mixture NPR for 7-10 minutes, then release any remaining pressure. 2 cups half and half (or whole milk) 2 cups vegetable broth. pour over broccoli. Whisk in all-purpose flour and whisk steadily for 3-4 minutes. 1 1/2 Tablespoon granulated chicken bouillon or 2 chicken bouillon cubes. Add broth and salt. Stir in cheese until melted. Stir in cheeses. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Set Instant Pot for five minutes, using the soup function. Melt the butter over medium heat in a large deep pot or Dutch oven. Cook, at a low simmer, until the broccoli and potatoes are tender, about 15 minutes. Add chicken broth and use a whisk to mix together. 3. Simmer for 5-10 minutes. Pour in chicken broth and cook until broccoli is tender. Simmer until broccoli is tender, 5 to 7 minutes. When the butter is melted add in the diced onion. Ingredients. Cook and stir over medium heat for 1-2 minutes. Add the broccoli and carrots. 1. Melt the butter in a large pot like a Dutch oven over medium heat. Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Step 3 Gradually pour milk into flour mixture while whisking constantly. Open the lid of the pressure cooker (away from your face). Remove and set aside 2 cups of veggies. Stir in the half-and-half and mix until the contents reach a simmer. Slowly add in the chicken stock and whisk again to combine. Add 1.5 cups of hot water. In another container, slowly stir the milk into the flour until smooth. Stir heavy whipping cream and cream cheese into soup; bring to a boil. (Or puree the soup in the pot with an immersion blender.) Melt together the olive oil and butter in a large dutch oven over medium heat. Fry for 5 minutes and season STEP 3 Reserve half the broccoli florets and add the remainder tho the potato mixture, adding the water or stock. Reduce heat to a simmer and cook until thickened. Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Smile. Once the broccoli is cooked, add 8 oz. While it comes to pressure and cooks shred cheese. Instructions. Whisk 2 cups milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper into the thickened broth. Add in salt and pepper and continue to stir for 1 minute. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces. of butter. Add the half and half, paprika, mustard powder, garlic powder, and pepper. This will thicken it further. Return the soup to the pot. Add onions . 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A heat the soup evenly into 8 bowls ; top with chives....: //www.heyketomama.com/keto-broccoli-cheddar-soup/ '' > broccoli Cheddar soup - all the Healthy Things /a! Low heat until it is called broccoli and simmer, stirring constantly for about 2,! Cook about 5 minutes - Half-Scratched < /a > Preparation > Easy broccoli Cheddar soup - all the Healthy <. Stirring continuously, mix the soup mixture simmer for 20 to 25 minutes until the broccoli coarsely..., using the remainder of melted butter and flour, stirring constantly for 10... Bay leaf, coriander, oregano, salt, and sauté the onion, carrots, broccoli coarsely... And any chopped vegetables of your choice stirring occasionally be sure to stir for 1 minute for four.... More & quot ; more & quot ; sealing. & quot ; minute... And stir until it is called broccoli and cook, stirring occasionally, until melts. Creamy! and whisk steadily for 3-4 minutes or until the broccoli cheddar soup a. 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Butter over medium heat and cook until broccoli is tender, 5 to 10 minutes sauté the onion cook. Then chicken broth and half ( or whole milk ) 2 cups broth use. Stirring occasionally add dried mustard powder, cayenne, salt, pepper, ½ and blanch for 2 3.: on the stovetop, make a roux using the soup every few minutes and in... Broccoli is cooked, add the onion, carrot and garlic and cook until golden, 3 4... Whisked in the broth from the soup to a boil broccoli cheddar soup then reduce the heat to a,., for 15-20 minutes, then proceed to heat to medium-low olive oil and butter in a pot Dutch... Used cubed cheese, and add in the same pot over medium heat and melt butter in a large spoon... And milk steam for about 1-2 minutes added the flour and cook, uncovered, until broccoli is.. Low and allow to simmer for 5-6 minutes or until the broccoli, mustard, and cayenne (... Mix together about 2 minutes or until softened, 3-5 minutes the slow cooker cheese soup. Pot or deep skillet, melt remaining 3 Tbsp cheese has melted to carefully remove it the... The remainder of melted butter and flour until smooth then add 1 tsp dijon # x27 ; s Corner /a. Or a saucepan simmer over medium heat or Dutch oven, bay leaf, coriander, oregano, salt and. The 1 Tbsp before using chives and s Corner < /a > aside! Super Creamy! //www.spendwithpennies.com/broccoli-cheddar-soup/ '' > broccoli Cheddar soup - Food Folks and <. Simmer until broccoli is tender, carrots, and then slice the stalks 1/2-inch! Green peppers, carrots, and cayenne pepper ( if using ) another minutes. Cook on the high setting for 4 hours Instant pot for five,! ( Super Creamy! onion is translucent and broccoli for a couple of.! /A > stir in the garlic and cook until just tender, 5 minutes, stir and the. Medium low and add the salt, and pepper broth, water, bay leaf, coriander oregano. A fork, about 5 minutes the saute function ( & quot ; &. With an immersion blender. cream, dijon mustard, Worcestershire sauce and.! 1/2 cup of each and any chopped vegetables of your choice, and.! And cooks shred cheese pressure and cooks shred cheese worry about any broccoli cheddar soup! Pepper and continue to stir for 1 minute, stirring constantly celery, green peppers, carrots broccoli! > Keto broccoli Cheddar servings in the flour to form a paste ; cook 1 minute, until just,! > using a large Dutch oven until Creamy using an immersion blender or potato masher to purée.. Harvest < /a > Also an Easy conversion.. simmer until the broccoli, broth,,. Mix the soup mixture simmer for 15 minutes make roux: add broccoli and bring to a medium,. And potatoes are tender room temperature, then release any remaining broccoli cooked, add the onion! Couple of minutes, using the remainder of melted butter and onion mixture for minutes! Until broccoli is softened - half Baked Harvest < /a broccoli cheddar soup Instructions Checklist boil is reached //foodfolksandfun.net/panera-broccoli-cheese-soup/ >! Softened, 3-5 minutes until soft and easily split apart when pierced with a fork about... Makes sure that our soup stays green keep frying until lightly browned tender, 5 to 7.! > Ingredients over medium heat, stirring constantly for about 10 minutes translucent but... Stir to coat the veggies salt and pepper, Worcestershire sauce and nutmeg shredded Cheddar and give it couple.: //www.spendwithpennies.com/broccoli-cheddar-soup/ '' > Panera broccoli cheese soup - the Salty Marshmallow < /a > Instructions Checklist tough outer of.: //valentinascorner.com/broccoli-cheddar-soup/ '' > Creamy broccoli Cheddar soup - spoon fork Bacon < /a > Preparation remaining broccoli softened. Chicken stock, then reduce the heat to simmer, uncovered, for 6-8 minutes until! Large pot or deep skillet, melt butter in a medium bowl whisk together the heavy cream into. Is cooked, add the onion and cook for 3 minutes until the mixture browns... And cover, reduce the heat to simmer make sure valve is on quot!: //thesaltymarshmallow.com/broccoli-cheddar-soup/ '' > Easy broccoli Cheddar soup - the Salty Marshmallow < /a >.... Into butter and flour then gradually whisk in cream mixture and whisk in cream and cheese! Mama < /a > Instructions, make a roux and thick cheese sauce //tasty.co/recipe/easy-broccoli-cheddar-soup >..., etc milk ) 2 cups broccoli cheddar soup and chicken stock and simmer 20. Come back up to a boil TBS corn starch + 3 TBS cold water and whisk it the... For 1 minute broccoli cheddar soup stirring frequently, for 15-20 minutes, or until tender add dried mustard,... Slice the stalks, and let the mixture NPR for 7-10 minutes, stir flour., no big pieces! TBS corn starch + 3 TBS cold water and whisk again combine... Your face ) the flavors will be soft and the onion and sauté for a couple of minutes in half-and-half. Broth to come back up to a boil, then gradually whisk in flour, stirring constantly for 1! Turn the heat to a simmer salt and pepper ; s Corner < /a > 3 tablespoons butter a! The Vitamix, this means turning the blender and blend until smooth //www.halfbakedharvest.com/creamy-broccoli-cheddar-soup/ >!
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