Easy Broccoli Cheese Soup Recipe 5 Ingredients Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (add 1 2 cup (64 g), simmer and stir until it melts fully, then repeat 1 2 cup (64 g) at a time until all the cheese is used up.) make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Learn how to make a creamy and healthier broccoli cheese soup with only five ingredients: broccoli, onion, evaporated milk, chicken stock and cheddar cheese. follow the easy steps and tips to avoid curdling and enjoy this cozy soup in 30 minutes.
Easy Broccoli Cheese Soup Recipe 5 Ingredients Story Telling Co Simmer until broccoli is tender, about 10 minutes. reduce heat, and stir in processed cheese cubes, and continue to stir until melted. turn heat to low, and stir in milk or half and half, garlic powder, and dry mustard. taste and adjust with seasonings to taste preference. 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. 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. 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.
Broccoli Cheese Soup The Cozy Cook 6 cups of frozen broccoli cuts. 2.5 cups of evaporated milk. 3 4 teaspoon salt. 3 4 teaspoon pepper. 1.5 cups of shredded cheddar cheese. steam the broccoli for about 10 minutes or until it is tender and drain the remaining water from the pot. add the evaporated milk to the broccoli at medium low heat, stirring occasionally (milk can burn. Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little. 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.
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