Broccoli Cheddar Soup Recipe Chronicle A lighter broccoli cheese soup. most broccoli and cheese soups are very high in calories and fat, add butter and or heavy cream to cheese, which is already a high fat food. instead i make a roux to thicken the soup, plus i blend part of the vegetables making it creamy without the extra saturated fats. a perfect make ahead meal. Whisk in milk and mustard and bring to a boil, stirring occasionally. reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. stir in cheddar and velveeta and cook, stirring constantly, until melted. add in chicken stock, cream, carrots, and broccoli and cook until vegetables are tender, 10 to 15 minutes. stirring occasionally.
Broccoli Cheddar Soup Recipe Love And Lemons 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. Dotdash meredith food studios. 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. This creamy broccoli cheddar soup recipe creates a easy and quick dinner that takes about 40 minutes to prepare and can serve up to 4 people. melt the butter: in a big pot or dutch oven set on medium heat, melt the butter. put in the onion, salt, and pepper. stir and cook for 5 minutes, or until the onion gets soft. 3. slowly pour in the rest of the milk. whisk it continuously until smooth. 4. stir the chicken stock into the saucepan and bring it to a simmer. cook it for about 20 minutes, until the mix has thickened. 5. add the veggies. throw in the broccoli, carrots, sauteed onion, and celery.
Easy Instant Pot Broccoli Cheddar Soup Mommy S Home Cooking This creamy broccoli cheddar soup recipe creates a easy and quick dinner that takes about 40 minutes to prepare and can serve up to 4 people. melt the butter: in a big pot or dutch oven set on medium heat, melt the butter. put in the onion, salt, and pepper. stir and cook for 5 minutes, or until the onion gets soft. 3. slowly pour in the rest of the milk. whisk it continuously until smooth. 4. stir the chicken stock into the saucepan and bring it to a simmer. cook it for about 20 minutes, until the mix has thickened. 5. add the veggies. throw in the broccoli, carrots, sauteed onion, and celery. Pour in the chicken stock, broccoli florets, carrots, and seasoning. bring to a boil then reduce heat to medium low and simmer for 15 minutes or until the broccoli and carrots are cooked through. stir in half & half and cheddar cheese and simmer for another minute. taste and adjust seasoning if needed. Instant pot instructions: 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.
Broccoli Cheddar Soup Damn Delicious Pour in the chicken stock, broccoli florets, carrots, and seasoning. bring to a boil then reduce heat to medium low and simmer for 15 minutes or until the broccoli and carrots are cooked through. stir in half & half and cheddar cheese and simmer for another minute. taste and adjust seasoning if needed. Instant pot instructions: 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.
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