Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Broccolli Cheddar Soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Broccolli Cheddar Soup Recipe. Broccoli Cheddar Soup Tips How do you keep broccoli cheddar soup from curdling? Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat.
You can have Broccolli Cheddar Soup using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Broccolli Cheddar Soup
Prepare 6 Tablespoons of Butter (2 tbls/ 4 tbls).
You need 1 of medium sweet yellow Onion diced.
Make ready 1 clove of Garlic minced.
You need 1/3 Cup of Flour.
Prepare 2 Cups of Chicken Stock/broth.
Make ready 4 Cups of Half n Half.
Prepare 6 Cups of chopped Broccolli.
It’s 2 of large Carrots peeled and sliced thin (1/16 inch slices).
You need 3/4 teaspoon of salt.
It’s 3/4 teaspoon of pepper.
Prepare 1/4 teaspoon of cayenne pepper.
Prepare 16 oz. of medium sharp Cheddar Cheese grated.
Make ready of Saute onion in.
Slowly add chicken broth and season with salt and pepper.Melt the butter in a large Dutch oven or pot over medium heat.No need to go out to a well known bread company, this copycat broccoli cheddar soup is incredibly smooth, rich, and full of great broccoli cheese flavors!Add the broccoli, carrots and the sauteed onions, into the pot.
Broccolli Cheddar Soup step by step
Saute onions in 2 tablespoons of butter until onions is caramelized and looks translucent..
Add minced garlic to onions and saute 1 minute max while stirring constantly. Remove from heat and set aside..
In a large soup pot with weighted bottom (if possible so soup doesn't stick) add the other 4 tablespoons of butter, flour, and cook on medium heat for approx. 5 minutes while whisking constantly with wire whip until mixture is thickened. This is an important step. If this mixture doesn't thinking properly, soup will not thicken later in the process..
Slowly add the chicken stock/broth while whisking constantly..
Slowly add Half n Half while whisking constantly. Simmer on low temp for about 20 minutes..
Then add broccolli, carrots, and the onions and garlic mixture you set aside earlier. Also add salt, pepper, and cayenne. Simmer for another 20-25 minutes. By this time, soup should have thickened some. Whisk often to break up skim that forms on top of soup..
Go ahead and stir in most, but not all of the cheese saving some for garnish. Give cheese a chance to melt. (About 1 minute DO NOT use pre-grated cheese! The flavor is just not there and that's crucial to this soup..
At this point, go ahead and serve soup into individual bowls and add a little cheese to the top of each bowl. If you have kids, add a few goldfish crackers to peak their interest..
Leftover soup can be kept in air tight containers for 1 week only! Warm in microwave. Enjoy!.
There are tons of variations and options to make this soup your own.You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the.In a large pot over medium heat, melt butter.
Stir, add the milk and half & half.Puree the broccoli into the soup along with the cheddar cheese using an immersion blender.If you like Panera's broccoli cheddar soup, this blows the pants off it.I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half.I love broccoli and used plenty because I prefer big chunks of broccoli in.
