Broccoli Cheddar Soup Recipe

Nutrition Info This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the. 8oz blockgrated cheddar cheeseor 2 cups (mild, medium, or sharp ) Instructions Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.

Here's a brief overview of what you can expect when you make homemade broccoli Cheddar soup: 1. Cook the onion and set aside. 2. Make the roux, then whisk in the milk. 3. Add chicken stock and bring to a simmer and cook until thick. 4. Stir in the broccoli, carrots, celery, and sautéed onion. 5. Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a.

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Save to My Recipes Step 1 In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes. Whisk in flour and let cook 1 minute. Slowly add chicken broth and.

Watch how to make this recipe. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to.

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing Instructions In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping. Nick Evans Cook the onions and carrots: Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly. Nick Evans Nick Evans Cook the soup:

Broccoli -This recipe uses fresh broccoli florets to add flavor and texture to the soup. Frozen broccoli florets may also be used (without thawing). For added texture, set aside a portion of the cooked broccoli before pureeing the soup. Cheese - This recipe uses 3 kinds of cheese: cream cheese for creaminess, sharp cheddar, and parmesan for.

8 ounces shredded cheddar cheese, about 2 heaping cups Homemade croutons, for serving, optional Instructions Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.

Broccoli Cheddar Soup Yield: 6 servings Prep: 15 minutes Cook: 45 minutes Total: 1 hour THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters! 5 stars ( 25 ratings) Print Recipe Pin Recipe Leave a Review Ingredients ¼ cup unsalted butter 1 medium sweet onion, diced

Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper Directions Step 1: Saute onion and garlic TMB studio In a 6-qt. stockpot, heat butter over medium heat. Saute the onion and garlic until tender, about 6-8 minutes. Step 2: Add vegetables, stock, cream and seasonings TMB studio

shredded sharp Cheddar cheese salt and ground black pepper to taste Directions Using a skillet over medium-high heat, melt the butter and saute the onions until translucent. This may take up to 5 minutes. Set aside, off the heat, when ready. In a large saucepan, whisk together 1/4 cup of melted butter with the flour, cooking over medium-low heat.

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.

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. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes. Whisk in the half & half and chicken stock. Add the broccoli and carrots.

Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven. Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.

2 cups cheddar cheese Instructions Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.

Add garlic, Italian seasoning, salt, mustard, and pepper. Cook to toast spices for 1 minute. Stir in flour and cook for 1 minute. Add vegetable broth, milk, and cream. Cook and stir until it begins to thicken. Add broccoli to soup, reduce to medium-low heat, and simmer until tender (approximately 10 minutes).

1 ¼ cups shredded mild Cheddar cheese Directions Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth.

Preparation. Trim the stems off of the broccoli heads, then chop into small florets. Melt the butter in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the flour and stir until the mixture lightly browns, 2-3 minutes. Pour in the half-and-half and cook, stirring constantly, until simmering.

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