Cream Of Broccoli Soup Recipe Cheese

Set aside 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

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

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 broccoli stems chicken stock oregano thyme and bay leaf simmer covered for 1 hour blend soup then stir in cream salt pepper and cheese cook over low heat for 30 mins add broccoli florets cook 4 5 mins adjust seasonings for slow cooker combine all except cream cheese and florets

Add the broccoli stems broth water salt and pepper bring to a boil and cook over medium high heat until the stems are partially cooked about 10 minutes stir in florets cream and nutmeg continue cooking until the florets are tender about 5 minutes using a hand held immersion blender purée the soup until completely smooth

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

Bring to a boil reduce heat and simmer until potatoes are tender about 20 minutes using a wooden spoon mash potatoes until slightly thickened if desired season with salt and pepper to taste stir in broccoli and heavy cream cook covered until broccoli is tender about 8 10 minutes

Melt butter in a large stockpot or dutch oven over medium heat add onion and cook stirring occasionally until translucent about 5 minutes whisk in flour until lightly browned about 1 minute gradually whisk in milk and half and half and cook whisking constantly until incorporated about 1 2 minutes stir in broccoli nutmeg salt and

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

Cook covered for 15 minutes turn off the heat and remove the pot from the burner using a hand held emulsion blender or a countertop blender puree the vegetables until smooth add the salt pepper heavy cream and cheese stir to combine allow the cheese to melt into the soup

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

Cook the onion for 3 to 4 minutes then sprinkle the flour over top stir to combine and cook for 1 minute or so then pour in the milk and half and half add the nutmeg then add the broccoli a dash of salt and plenty of black pepper step 2 cover and reduce the heat to low

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

Pour in 6 cups water and the remaining 1 teaspoon salt raise the heat to high and bring the mixture to a boil then reduce the heat to medium low and cover the pot simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork about 20 25 minutes

Add broccoli and broth cover and simmer for 10 minutes pour the soup into a blender filling the pitcher no more than halfway full hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree

Directions prepare broccoli according to directions drain off excess water add cream of mushroom soup and milk to broccoli stir and heat thoroughly on low add cheese stirring until melted season to taste with salt and pepper

Prep ingredients grate or chop vegetables shred cheese and set aside to allow it to come to room temperature make soup add vegetable broth to a large soup pot over medium heat add carrots celery and potatoes once boiling reduce heat and simmer until the vegetables are tender 3 5 minutes

Pour in the vegetable broth milk and heavy cream stir constantly until the mixture comes to a simmer add the broccoli florets and reduce the heat to low simmer until the soup has thickened and the broccoli has softened about 8 10 minutes using an immersion blender carefully purée the soup until smooth

Pour in 6 cups water and the remaining 1 teaspoon salt raise the heat to high and bring the mixture to a boil then promptly reduce the heat to medium low and cover the pot simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork about 20 25 minutes

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

Transfer mixture to a large bowl in batches fill a blender halfway with mixture and puree until smooth to allow heat to escape remove cap from hole in lid cover lid with a dish towel and hold down firmly while blending return soup to pot as pureed rachel marek

In a large saucepan saute celery and onion in butter until tender add the broccoli broth garlic salt and pepper bring to a boil reduce heat cover and simmer for 45 minutes or until broccoli is tender in a small bowl combine cornstarch and water until smooth stir into soup bring to a boil cook and stir for 2 minutes or until thickened

This easy broccoli cheddar soup is rich creamy and deliciously cheesy it s a one pot soup made in just 30 minutes on the stove top using tender broccoli florets and sharp cheddar in a cream

Directions in a large saucepan saute onion and garlic in butter or margarine over medium heat till tender add broth and bring to a boil reduce heat and add noodles cook for 3 to 4 minutes stir in broccoli cover and cook for 5 minutes stir in milk and cheese heat slowly stirring till cheese melts

Prepare a greased 11 7 inch baking dish and set aside in a large bowl combine the chicken broccoli and condensed soup tmb studio transfer to the baking dish and spread out into an even laye