30 Minute Broccoli Cheddar Soup Gimme Delicious Pour chicken broth into the pot, then season with hot sauce, salt, pepper, paprika and mustard powder. stir to combine everything. add broccoli. add broccoli florets to the soup and bring the liquid to a boil. cover the pot, reduce the temperature on the stove to medium low heat and simmer the soup for 15 minutes. 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. serve with toasted crusty bread or in a bread bowl if desired.
Broccoli Cheddar Soup Skinnytaste Prep time: 5 minutes. cook time: 25 minutes. total time: 30 minutes. smooth and creamy broccoli cheddar soup made with big pieces of broccoli, shredded carrots and sharp cheddar cheese. grab the bread for dipping and don't be shy on refills. 3 cups mild cheddar cheese, grated. instructions: melt butter over medium heat in a large pot. then add onion and cook for 3 4 minutes. sprinkle flour over top. stir to combine and cook for 1 minute. pour in the milk and half & half. add the nutmeg, broccoli, salt and plenty of black pepper. cover and reduce heat to low. Add butter and olive oil to a large soup pot. add broccoli florets, grated carrots, and diced onions. cook until the broccoli is soft. add minced garlic and flour. cook for 2 minutes. add half & half one cup at a time, stirring until smooth after each addition. add chicken broth, salt, garlic powder, paprika, and pepper. stir well. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. finish off the soup. if you want a less chunky soup, remove a little at this point (one or two cups) and blend it. stir in the half and half, and let the soup heat through. add in the cheddar cheese.
Broccoli Cheddar Soup Householdcooking Add butter and olive oil to a large soup pot. add broccoli florets, grated carrots, and diced onions. cook until the broccoli is soft. add minced garlic and flour. cook for 2 minutes. add half & half one cup at a time, stirring until smooth after each addition. add chicken broth, salt, garlic powder, paprika, and pepper. stir well. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. finish off the soup. if you want a less chunky soup, remove a little at this point (one or two cups) and blend it. stir in the half and half, and let the soup heat through. add in the cheddar cheese. 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. Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper. bring the soup to a gentle simmer before reducing the heat to low. do not boil. cook for 10 15 minutes, stirring occasionally. remove from heat and stir in the shredded cheese.
Comments are closed.