Simple Broccoli Cheese Soup вђў Bread Booze Bacon 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. Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese.
Creamy Broccoli Cheddar Soup The Chunky Chef 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. Reheat over medium low heat in a saucepan until hot throughout. freezing: make the soup but leave out the cheese. allow the soup to cool completely then transfer to freezer safe containers. freeze for up to 3 month. thaw the soup then reheat in a saucepan over medium heat. once hot, stir in the cheese and serve. 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. 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. taste test and add in extra salt and or pepper, if desired.
Broccoli Cheese Soup Food Glorious Food 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. 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. taste test and add in extra salt and or pepper, if desired. 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. 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.
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