Broccoli Cheese Soup - Stove Top Recipe
Broccoli Cheese Soup - Stove Top Recipe

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, broccoli cheese soup - stove top recipe. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Broccoli Cheese Soup - Stove Top Recipe is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Broccoli Cheese Soup - Stove Top Recipe is something which I have loved my entire life. They are nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few components. You can have broccoli cheese soup - stove top recipe using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli Cheese Soup - Stove Top Recipe:
  1. Take 1 tbsp. olive oil
  2. Take 1 large carrot, peeled and finely diced
  3. Get 1/2 yellow onion, diced
  4. Get 3 cloves garlic, minced
  5. Get 1/4 cup unsalted butter
  6. Take 1/4 cup all purpose flour
  7. Get 2 1/2 cups unsalted chicken or vegetable broth
  8. Take 2 1/2 cups milk at room temperature
  9. Make ready 2 heaping cups fresh chopped broccoli florets
  10. Take 1 1/2 cups sharp cheddar cheese, shredded + extra for topping
  11. Make ready 1/4 cup shredded parmesan cheese
  12. Prepare 1/2 tsp. each salt, pepper
  13. Make ready 1/4 tsp. dried thyme
  14. Make ready 1/8 tsp. each dried oregano, ground nutmeg

Stir in broccoli, and cover with chicken broth. Since most broccoli cheese soup recipes, whether they are homemade or at restaurants, contain starch as a thickener, they are not low carb. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves. For Stove Top: Pour soup into a pot or sauce pan.

Instructions to make Broccoli Cheese Soup - Stove Top Recipe:
  1. Place the oil in a large pot over medium heat. Once hot, add in the carrots and onions and cook, stirring frequently, until onion is translucent…about 3-5 minutes. Add the garlic and cook a minute or so more, until fragrant. Then add in the butter and let it melt down.
  2. Gradually whisk in the flour in small batches. Whisk constantly until all the flour is added and incorporated. Mixture will be very thick. Allow the mix to cook for 1 minute, continuing to whisk.
  3. Whisk in the broth in small amounts, whisking constantly, until fully incorporated. Once all the broth is added, whisk in the milk and increase heat to med-high. Let this mixture come to a low boil.
  4. Once it reaches a boil, stir in the broccoli and lower the heat to med-low. Allow to simmer until the broccoli is tender…about 7-9 minutes. (If using larger sized florets, it may take longer). Then stir in the cream cheese and let that melt down into the soup.
  5. Stir in the seasonings and taste to see if you think it needs anything else. Then, if you'd like a less chunky soup, use an immersion blender to puree to the desired consistency. You could also use a blender or food processor in small batches, just be careful not to burn yourself.
  6. Remove the pan from the heat. Stir in both of the shredded cheeses until it is all melted and incorporated in. That's it, you're ready to serve!

Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves. For Stove Top: Pour soup into a pot or sauce pan. Heat, while stirring occasionally being careful not to bring to a rapid oil, until hot. Creamy Roasted Tomato Basil Soup Slow Cooker Creamy Tortellini Soup Thick & Creamy Pumpkin Soup. BROCCOLI CHEESE SOUP ON VIDEO Instructions.

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