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Feb
Instructions In a dutch oven melt butter over medium heat. Fresh thyme leaves celery unsalted butter low sodium vegetable broth and 6 more.
If you want to keep the broccoli chunky just stir in the half and half with a spoon instead of whisking.
Broccoli soup with half and half. Onions flour salt half half butter broccoli white pepper and 1 more. Cream of Broccoli Soup Eating Well. Fresh thyme leaves celery unsalted butter low sodium vegetable broth and 6 more.
Cream of Broccoli Soup MitchellBailey642. Onion velveeta cheese broccoli flour butter pepper butter and 4 more. Broccoli Cheese Soup Dont Sweat The Recipe.
Ground nutmeg garlic half-and-half pepper bay leaf dried basil and 10 more. Broccoli Cheese Soup Jam Hands. Pepper cayenne chicken broth all-spice salt flour basil and 9 more.
Broccoli Cheese Soup I Heart Nap Time. Panera bread broccoli cheese soup butter melted onion chopped melted butter flour half-and-half chicken stock or bouillion fresh broccoli carrots julienned salt and pepper to taste nutmeg grated sharp cheddar saute onion in butter. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
Stir constantly and slowly add the half-and-half this is called making a roux. Instructions In a dutch oven melt butter over medium heat. Add onions and cook until softened about 3-5 minutes.
Stir in broccoli and pour chicken broth over broccoli. Pour in the chicken stock broccoli florets carrots and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed. Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half stirring well to combine and dissolve the flour into the liquid.
Season with salt and pepper stock powder. Make the roux. Add the flour to the pan and whisk it with the butter to form a paste.
Whisk it for one minute to cook off the raw flour flavor. Add half of the broth while whisking. Light cream of broccoli soup is a silky smooth creamy thick and cozy soup that you can make in under 25 minutes including prep.
This delicious and flavourful soup is gluten-free packed with vegetables including broccoli. We recommend using half half for cooking broccoli cheese soup it will help to make the soup creamy but its much lighter than heavy cream. Broccoli cheese soup has a great flavor and is perfect for lunch or easy weeknight dinner with Amish Broccoli Salad.
It goes well with toasted french bread or some salad. Youll love it and will make it again and again. Add the broccoli and begin thinning by whisking in the half and half until the soup reaches the desired consistency.
If you want to keep the broccoli chunky just stir in the half and half with a spoon instead of whisking. Heat over medium to medium low until warmed through but do not boil. As I stated above the ingredients for this dish are simple.
Broccoli butter flour chicken broth or stock half-and half whipping cream salt and pepper to. Heavy cream or half and half. 2 cubes chicken bouillon.
Grated cheddar cheese opt Salt and pepper. In a large saucepan melt the butter and cook the onion and garlic until they are soft. Add the water chicken bouillon and broccoli and cook until broccoli is soft.
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