Cream of Broccoli Cheddar Soup
Cream of Broccoli Cheddar Soup

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cream of broccoli cheddar soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Cream of Broccoli Cheddar Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cream of Broccoli Cheddar Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cream of broccoli cheddar soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cream of Broccoli Cheddar Soup:
  1. Get 2 ounces butter
  2. Prepare 3 ounces flour by weight- about 3/4 of a cup
  3. Take 14 ounces broccoli (stalk and all) – rough chopped- thinner the cut the quicker it cooks
  4. Make ready 3 cloves garlic – finely chopped
  5. Take 1/2 each onion – small diced
  6. Get 1 quart chicken stock
  7. Make ready 1/4 teaspoon thyme
  8. Prepare 1 1/2 teaspoon salt
  9. Make ready 1/2 teaspoon pepper
  10. Take 1 cup milk,
  11. Make ready 1 1/4 cups cheddar cheese – shredded

Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. 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. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk.

Steps to make Cream of Broccoli Cheddar Soup:
  1. In a 4 quart sauce pan melt the butter and add the flour, for 2 minutes cook stirring over a low to moderate heat this is a white roux
  2. Incorporate the stock and milk to roux using a whisk for one minute.
  3. Add the seasoning, broccoli, onions and garlic and cook for 20-25 minutes until tender
  4. Puree with hand blender, food processor or blender,start off slow so that you do not burn yourself
  5. Return the soup to the stove and bring to a simmer and add cheese until melted turn off the burner and serve
  6. Adjust seasoning with salt and pepper as needed. If it seems thick add a little chicken stock or milk to thin out
  7. My students think bacon and cheese go great with this as a garnish:)

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then. Steam broccoli until soft and easy to cut (It took forever to get soft simmering with everything else) In another pot sautee onions, carrots (if you. Pour pureed soup into a large bowl.

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