Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, broccoli cheddar soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Broccoli Cheddar Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Broccoli Cheddar Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook broccoli cheddar soup using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli Cheddar Soup:
- Get 1/2 cup unsalted butter
- Make ready 1 cup white onion, diced
- Take 2 cup carrots, shredded
- Take 6 cups broccoli, chopped
- Take 32 oz chicken broth
- Take 2 cup milk
- Get 1 pt heavy cream
- Make ready 1/2 cup all-purpose flour
- Get 3 teaspoons salt
- Take 3 teaspoon black pepper
- Take 2 pinches chili flakes
- Take 4 cups cheddar cheese, shredded
Fry on medium heat until they. Add broccoli stalks and potato pieces to pot and stir to coat in butter. Reduce heat to medium-low and keep at a simmer. In a large pot over medium heat, melt butter.
Steps to make Broccoli Cheddar Soup:
- In a large pot over medium-high heat, melt butter. Add onions, carrots and broccoli. Stir. Cook for about 5 minutes, or until tender.
- To the pot, slowly add chicken broth, milk, heavy cream and flour. Stir to combine.
- Sprinkle in salt, pepper and chili flakes. Stir and cook for about 10 to 15 minutes, or until soup thickens.
- Once soup is thick, stir in cheddar cheese and heat until the cheese is completely melted.
- Remove from heat immediately after cheese is mixed in and serve.
Reduce heat to medium-low and keep at a simmer. In a large pot over medium heat, melt butter. Slowly add chicken broth and season with salt and pepper. 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.
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