Broccoli Cheddar Soup Skinnytaste 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. Melt the butter in a large saucepan or dutch oven over medium high heat. add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. whisk in the flour.
Broccoli Cheddar Soup Recipe Belly Full Set aside. whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. 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. Puree the soup using an immersion blender until smooth. gradually blend in the cheddar cheese until the soup achieves a creamy consistency. stir in a splash of heavy cream for a richer flavor. season with salt and pepper according to your taste. add the reserved broccoli florets back into the soup. 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.
Roasted Broccoli Cheddar Soup Simple Healthy Recipes Complex Flavors Puree the soup using an immersion blender until smooth. gradually blend in the cheddar cheese until the soup achieves a creamy consistency. stir in a splash of heavy cream for a richer flavor. season with salt and pepper according to your taste. add the reserved broccoli florets back into the soup. 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. 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. Time needed: 45 minutes. sauté vegetables. melt butter in a large pot over medium heat. add broccoli, celery, and onions and cook until tender (7 8 minutes). add the garlic and cook another 30 seconds. simmer. mix in the flour and seasonings and cook for 2 3 minutes while constantly stirring.
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