Broccoli Cheese Soup Recipe Cooking Classy 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 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.
Broccoli Cheese Soup Recipe Cooking Classy 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. In a large pot whisk together the melted butter and flour over medium heat for about 3 4 minutes. slowly whisk in the half and half and chicken stock. let it simmer for about 20 minutes. add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. 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. 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.
Broccoli Cheese Soup Recipe Cookie And Kate In a large dutch oven or soup pot, melt the butter over medium heat. add the diced onion, celery, and carrot. cook until tender but not browned for about 10 minutes. then add the minced garlic and cook for an additional minute. stir in the flour and cook for another two minutes to form a light colored roux. Add half and half: pour in half and half and milk, one cup at a time, stirring constantly. cook roux, stirring continually with whisk until thickened, smooth, and bubbly. season well with salt and pepper.slowly add rue to the pot of cooked vegetables, stirring carefully to combine. cook for 2 minutes.
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