30 Minute Broccoli Cheddar Soup Gimme Delicious 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. Pour chicken broth into the pot, then season with hot sauce, salt, pepper, paprika and mustard powder. stir to combine everything. add broccoli. add broccoli florets to the soup and bring the liquid to a boil. cover the pot, reduce the temperature on the stove to medium low heat and simmer the soup for 15 minutes.
Broccoli Cheddar Soup 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. Prep time: 5 minutes. cook time: 25 minutes. total time: 30 minutes. smooth and creamy broccoli cheddar soup made with big pieces of broccoli, shredded carrots and sharp cheddar cheese. grab the bread for dipping and don't be shy on refills. Add the onion and cook until soft and lightly browned on the edges. reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly. sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. stir in the vegetable broth, salt, black pepper, and nutmeg. 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.
30 Minute Easy Broccoli Cheddar Soup Modern Crumb Add the onion and cook until soft and lightly browned on the edges. reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly. sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. stir in the vegetable broth, salt, black pepper, and nutmeg. 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. Add the flour and cook, stirring constantly, for 1 minute. gradually add the chicken broth, whisking constantly. add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. reduce the heat to low, cover, and simmer for 10 minutes. add the cream and bring back to a simmer, uncovered. 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.
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