The Best Broccoli Cheese Soup Recipe The Recipe Critic 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. 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. cook until mixture is thickened, about 20.
Cheese Broccoli Soup Recipe Taste Of Home Melt the butter in a large saucepan or dutch oven over medium high heat. add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. whisk in the flour. Melt butter in a stockpot over medium heat. add onion and cook, stirring occasionally, until softened. stir in broccoli. add broth and simmer until broccoli is tender, 10 to 15 minutes. reduce heat; add cheese cubes and stir until melted. stir in milk and garlic powder. stir cornstarch and water together in a small bowl until smooth. Instructions. melt butter in a large stockpot or dutch oven over medium heat. add onion, and cook, stirring frequently, until translucent, about 2 3 minutes. stir in garlic and thyme until fragrant, about 1 minute. whisk in flour until lightly browned, about 1 minute. 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.
Top 15 Cheese And Broccoli Soup вђ Easy Recipes To Make At Home 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. 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. taste and season with additional salt and pepper, if desired. ladle the soup into bowls and top each bowl with a little extra shredded cheese. serve immediately.
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