Cook it for about 2 minutes to remove that raw starchy flavor. Add Flour: Sprinkle the flour over the onion and gently whisk it with the butter and onion.Add the chopped onion and cook until softened and starts to lightly brown. Cook Onion: Melt butter in a large Dutch Oven over medium heat.Parsley – Chopped parsley is going to add some nice color to the dish, we always eat with our eyes first!.If you want to omit this, just replace it with more cheddar. Broccoli – I used an entire head of broccoli florets, about 1 lb.Seasoning – Salt, white pepper (black pepper can be used) and nutmeg.Chicken Broth – I always opt for low sodium to control the salt levels.Cream – I used half and half cream for a little lightness, but feel free to go all out full fat with heavy cream.Flour – Trusty all-purpose flour to help thicken our soup.Butter – I used unsalted to control the sodium.Creamy, cheesy and delicious! Ingredient Notes However, if you’re going to make broccoli cheese soup, I suggest you go all out and enjoy it as it’s meant to be enjoyed. You can also make this a bit healthier if you chose to by using milk instead of half and half. There also is lots of cheddar cheese and of course broccoli in this soup, so it’s not all bad. It’s just as addictive as my Creamy Loaded Potato Soup! Why is this soup so good and why are so many of us obsessed with it? It just is. However, broccoli really does go well in this cheesy soup and yes, it does make me feel better about eating it. Because let’s face it, broccoli cheese soup is really a cheesy sauce with broccoli thrown in it, why? Perhaps to make us feel better about eating all that cheese. I admit that broccoli cheese soup is one of my favorite soups and trust me when I say it’s not the broccoli so much as that cheesy, creamy sauce. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes. Ladle into bowls (or bread bowls!), garnish with extra shredded cheddar cheese, and serve immediately.This Broccoli Cheese Soup is creamy, super cheesy, quick and easy. Remove soup from heat and stir in shredded white cheddar cheese.Return soup to heat and simmer another 5 minutes or until soup has reached a “soup-y” consistency.(I prefer the potato masher if my immersion blender isn’t handy – less mess!) If you don’t have an immersion blender, you can transfer the soup to a regular blender in small batches or use a potato masher. Remove soup from heat and break up broccoli and onion chunks using an immersion blender.Simmer over medium heat until soup has thickened slightly, about 10-15 minutes. Bring mixture to a simmer and add broccoli.Add stock a little at a time, mixing the soup thoroughly to incorporate all ingredients and work out any flour-onion-garlic lumps that may have formed.Add flour to saucepan and stir until flour has soaked up all the moisture.Add onion, garlic, salt and pepper, and saute until onions are translucent, about 3 minutes.In a large saucepan, heat olive oil over medium heat.PS – If you want to be my soup hero, you’ll serve this broccoli white cheddar soup in these sweet wheat bread bowls. It’s also free of any butter or heavy cream (only veggie stock and skim milk here, folks!) so you can feel good about eating it as part of a healthy diet serving it with ten extra pieces of this Easy Crusty French Bread. This soup is ready in under an hour, which to me is the perfect balance of time for warming up over a simmering pot of happiness on the stove but still having a quick and easy dinner situation. Thankfully, snow outside = soup for dinner. here for the past few days, and while I’ve acclimated a teensy bit to living in cold, snowy places after a childhood spent on the West Coast (#BestCoast), I really only have a few hours of snowy tolerance in me before I’m…umm… OVER IT. This broccoli white cheddar soup (say that ten times fast!) is comfort food at its finest, which is exactly what I need when it is cold and yucky outside. I present to youuuuu (ermm…again) the easiest, most delicious white cheddar broccoli soup of all time. This is another updated recipe from wayyyyyy on back in the blog archives – but since it’s still one of my most favorite soup recipes, I decided it needed a well-deserved upgrade to some new photos and a prime place on the front page of the site.
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