Broccoli Cheddar Soup Recipe

Directions 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. 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.

45 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts There's nothing like a warm bowl of broccoli Cheddar soup (served in a bread bowl, of course!) to soothe your soul. With this top-rated broccoli Cheddar soup recipe, you can have a bowl-full of comfort in your own home! Allrecipes Magazine How to Make Broccoli Cheddar Soup recipes Broccoli Cheddar Soup With Cheesy Croutons By Sarah Jampel February 4, 2022 4.5 ( 129) Read Reviews Photo by Emma Fishman, Food Styling by Yekaterina Boytsova Our better-than-ever.

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Directions WATCH Watch how to make this recipe. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Dijon mustard - It adds tangy, peppery depth of flavor. Cheddar cheese - It wouldn't be broccoli cheddar soup without it! Sharp cheddar cheese is my fave, but feel free to opt for a mild cheddar if your prefer. And salt and pepper - To make all the flavors pop! Find the complete recipe with measurements below. So creamy! So cheesy!

Directions In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted. Broccoli Cheddar Soup Tips

Vegetable stock Half and half Broccoli florets Carrots Spices Extra sharp cheddar cheese How to Make Broccoli Cheese Soup This is a very easy broccoli cheddar soup recipe, but there are a few fast-moving stages. Read the recipe before you start making the soup so you know what's coming up next.

Updated March 14, 2023 37 ratings Add a Comment Nick Evans 30 Vegetarian Recipes to Go Meatless All Month Long FEATURED IN: During the cold winter months, everyone should have at least one great soup recipe that's not only warming and filling, but that can also be made quickly on any given weeknight.

Step 1 Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and.

So easy! Russet potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended. This is a trick I've used in my vegan mac and cheese and vegan queso recipes—it really works. Lots of broccoli, of course.

Ingredients ¼ cup unsalted butter 1 medium sweet onion, diced 3 cloves garlic, minced ½ teaspoon dried thyme ¼ cup all-purpose flour 3 ½ cups chicken stock 2 cups diced russet potatoes

Broccoli -This recipe uses fresh broccoli florets to add flavor and texture to the soup. Frozen broccoli florets may also be used (without thawing). For added texture, set aside a portion of the cooked broccoli before pureeing the soup. Cheese - This recipe uses 3 kinds of cheese: cream cheese for creaminess, sharp cheddar, and parmesan for.

Last Updated on: June 13, 2022 As extensive as their menu is, there's one thing at Panera Bread that I just can't say no to, and that's Panera broccoli cheddar soup . I let myself look beyond all that cheddar cheese and pretend it's a super healthy bowl of veggies. It's loaded with broccoli and carrots, after all! Want to save this recipe?

30 minutes 493 Comments Jump to Recipe Pin By: The Chunky Chef published: 02/06/2019 This post may contain affiliate links. Please read my disclosure policy. This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes!

Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven. Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.

Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the.

Instructions. Place butter in a large soup pot or Dutch oven over medium heat and cook until melted. Add diced onion and cook until softened and translucent (about 5 minutes). Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain. Slowly, while whisking, add milk to the mixture.

10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 3 tablespoons butter ¼ small onion, chopped 2 tablespoons all-purpose flour 1 cup half-and-half 1 ½ cups chicken broth salt and ground black pepper to taste 2 cups chopped broccoli 1 carrot, chopped 1 celery stalk, chopped

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