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. 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.
Creamy Broccoli Cheddar Soup The Chunky Chef Add vegetable broth to a large soup pot over medium heat. add the carrots, celery and potatoes, cover pot, and bring to a boil. once boiling, reduce heat and simmer until the vegetables are tender, 3 5 minutes. add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. stir to combine and cook for 1 minute or so, then pour in the milk and half and half. add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper. step 2 cover and reduce the heat to low. 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. 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.
Best Broccoli Soup Recipe How To Make It Instructions. sauté garlic and onion: in a large soup pot or dutch oven, melt 1 tablespoon butter over medium heat. add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes. build your roux: add remaining 4 tablespoons butter to the soup pot. when butter is melted, add flour to the pot. Pour in 6 cups water and the remaining 1 teaspoon salt. raise the heat to high and bring the mixture to a boil, then reduce the heat to medium low and cover the pot. simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20 25 minutes.
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