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. 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.
Creamy Broccoli Cheddar Soup Eat Yourself Skinny 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. Next, pour in the broth slowly, whisking continuously to break up any lumps. add spices and allow the mixture to come to a simmer. simmer for 5 minutes, stirring occasionally or until the mixture begins to thicken. next, stir in the broccoli florets and allow to simmer in the soup for 6 8 minutes until they are tender. Instructions. add the liner to your instant pot, add the butter, and press the 'saute' button. once the butter's melted stir in the onion, carrot, and celery. cook, stirring often, just until the veggies have begun to soften roughly 5 minutes. 1 tbsp butter, 1 small yellow onion, 1 large carrot, 1 stalk celery. 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.
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