Creamy Broccoli Cheddar Soup The Chunky Chef 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. 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.
Creamy Broccoli Cheddar Soup The Chunky Chef вђ Artofit The chunky chef. comforting family recipes. display search bar. search all recipes; learn to cook; shop. creamy broccoli cheddar soup 30 minutes minutes. Cut the broccoli into small pieces, and shred or dice the carrots. set this aside. in a dutch oven or stockpot, melt the butter over medium heat. add in the onion and garlic, and cook for 5 minutes, stirring regularly, until the onion has softened. to the pan, add broccoli, carrots, and heavy cream. 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. Ingredients. 1 tbsp butter. 1 medium yellow onion, finely chopped. 1 4 cup salted butter. 1 4 cup all purpose flour. 2 cups chicken broth. 2 cups half and half. 12 oz fresh broccoli (i use a 12 oz bag of florets) , roughly chopped. 2 carrots, peeled and chopped.
Creamy Broccoli Cheddar Soup Ketogenic Cookingpoint Net 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. Ingredients. 1 tbsp butter. 1 medium yellow onion, finely chopped. 1 4 cup salted butter. 1 4 cup all purpose flour. 2 cups chicken broth. 2 cups half and half. 12 oz fresh broccoli (i use a 12 oz bag of florets) , roughly chopped. 2 carrots, peeled and chopped. 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. Instructions. melt butter in a large pot over medium high heat, and sauté onion until soft, about 3 minutes. add additional butter and flour, whisking for 3 5 minutes to create a roux. whisk while adding the half and half and chicken stock. simmer for 20 minutes. stir in the broccoli florets and grated carrot. add salt, pepper and nutmeg.
Broccoli Cheddar Soup Skinnytaste 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. Instructions. melt butter in a large pot over medium high heat, and sauté onion until soft, about 3 minutes. add additional butter and flour, whisking for 3 5 minutes to create a roux. whisk while adding the half and half and chicken stock. simmer for 20 minutes. stir in the broccoli florets and grated carrot. add salt, pepper and nutmeg.
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