Broccoli Cheddar Soup

Ingredients Deselect All 4 tablespoons unsalted butter 1 medium yellow onion, diced 1 large carrot, diced 2 cloves garlic, minced 1/4 cup all-purpose flour 2 cups half and half 4 cups low-sodium. 1 ½ cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 ½ cups shredded sharp Cheddar cheese salt and ground black pepper to taste Directions Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.

Slowly add chicken broth and season with salt and pepper. Step 2 Stir in broccoli and carrots. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes. Step 3. 1 cup cooked chopped fresh or frozen broccoli 1/2 cup shredded cheddar cheese Shop Recipe Powered by Chicory Directions 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.

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8 oz block grated cheddar cheese or 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.

2 cups chopped broccoli 1 carrot, chopped 1 celery stalk, chopped 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.

Add broccoli, chicken broth, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer until the broccoli is tender, about 6 minutes. Add cream cheese and cook for 2 minutes more to soften. Remove 1 cup of the cooked broccoli, chop it coarsely and set it aside. Use an immersion blender to blend the remaining soup.

Add the broccoli, carrots, and the onion and garlic you previously set aside. Add the spices. Allow soup to simmer over low heat for about 20 to 25 minutes. While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls.

5 cups finely chopped broccoli florets ½ cup heavy cream 8 ounces shredded extra-sharp cheddar cheese, about 2 cups 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.

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.

2 cups shredded cheddar cheese divided fresh parsley garnish Instructions Add broccoli, onion, carrot, garlic, salt, pepper, celery salt, and chicken stock to a Crock Pot. Cook on low for 6-8 hrs or on high for 3-4 hours. Once done, use an immersion blender, blender, or Vitamix and blend soup until creamy. Return to Crock Pot on low.

Directions. Step. 1 Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Step.

Ina Garten's Broccoli Cheddar Soup Ingredients 4 tablespoon unsalted butter 1 medium yellow onion, diced 1 large carrot, diced 2 cloves garlic, minced ¼ cup all-purpose flour 2 cups half and half 4 cups chicken broth (try to use low-sodium broth) 4 cups broccoli florets (from about 1 head) 2 bay leaves ¼ teaspoon freshly grated nutmeg

This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved. Scale Ingredients 3 tablespoons unsalted butter 2 medium yellow onions, coarsely chopped 6 garlic cloves, smashed and peeled

Panera Broccoli Cheddar Soup Servings 8 servings Prep time 15 minutes Cooking time 50 minutes Calories 304 kcal Ingredients 1 tablespoon butter 1/2 onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups milk 2 cups chicken stock 1 1/2 cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 1/2 cups

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.

Stir in the milk and cream. Bring the soup to a gentle boil, stirring frequently, and then reduce the heat to low and simmer, stirring occasionally for 5 minutes. Add the cheese, cumin, chili powder, and salt and stir until smooth. Add the broccoli and simmer for 10 minutes, stirring occasionally.

HOW TO MAKE PANERA'S BROCCOLI CHEDDAR SOUP Met 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. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.

2 pounds broccoli, florets with stems peeled and trimmed to 3 inches ¼ cup all-purpose flour 3 cups low-sodium chicken or vegetable broth 2 cups half-and-half 8 ounces very sharp Cheddar,.

How to Make Broccoli Cheddar Soup In a dutch oven or large soup pot, melt the butter over medium-high heat. Sauté the onion and garlic in the butter for 2-3 minutes. Add the flour and quickly whisk. Pour in one cup of the chicken stock, and whisk until the mixture is smooth. Add the remaining 2 cups of chicken stock and whisk again.

The ultimate broccoli cheddar soup recipe is effortless to prepare. First, melt the butter in a soup pot. Add onion and sauté until soft and lightly browned. Stir in all-purpose flour and cook for a few minutes. Whisk in heavy cream and chicken broth. Constantly stir the soup with a wooden spoon to avoid the flour sticking to the bottom.

400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces 1 litre/1¾ pints vegetable stock (or light chicken stock) 1 bay leaf salt and freshly ground black pepper 150ml/5fl oz full-fat.

Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot.

How to make crockpot broccoli cheese soup: First, cut the broccoli into small bite size pieces. Add the broccoli, butter, onion, celery and minced garlic in the crock pot. Second, mix the chicken broth with the cornstarch and stir this mixture into the crock pot. Finally, cover and cook on low for 4 to 6 hours.

Cut the broccoli into small florets and set aside. Dice the carrots and onion. Set aside. Melt the butter in the pot or Dutch oven. Add the diced carrots and onions and saute for 10 minutes on medium-low. Add the chicken stock and evaporated milk to the pot. Stir in the black pepper, salt, and garlic powder.

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. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden.

1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth.

Broccoli Cheddar Soup Panera Copycat recipe!Welcome back to the Mini Farm!! We have tried LOTS of broccoli cheddar soup recipes and this one is hands down t.

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