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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, broccoli cheese soup - stove top recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Broccoli Cheese Soup - Stove Top Recipe is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Broccoli Cheese Soup - Stove Top Recipe is something that I have loved my entire life.

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. Place on a baking sheet cut-side down and bake until the florets begin to crisp and.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 3 cloves garlic, minced
  5. Get 1/4 cup unsalted butter
  6. Prepare 1/4 cup all purpose flour
  7. Take 2 1/2 cups unsalted chicken or vegetable broth
  8. Prepare 2 1/2 cups milk at room temperature
  9. Take 2 heaping cups fresh chopped broccoli florets
  10. Make ready 1 1/2 cups sharp cheddar cheese, shredded + extra for topping
  11. Prepare 1/4 cup shredded parmesan cheese
  12. Make ready 1/2 tsp. each salt, pepper
  13. Get 1/4 tsp. dried thyme
  14. Get 1/8 tsp. each dried oregano, ground nutmeg

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. How to Make Broccoli Cheese Soup. Saute onion: Melt butter in pot over medium-high heat. Add liquids: While whisking, slowly pour in milk then chicken broth.

Steps 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!

Since most broccoli cheese soup recipes, whether they are homemade or at restaurants, contain starch as a thickener, they are not low carb. Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Daughter said it had too much broccoli or not enough cheese - didn't know which.:) Anywayyyy I microsteamed it three minutes then allowed to cool. Stovetop} is made without any milk or cream and is still creamy, velvety, and deliciously healthy comfort in a bowl.

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