Creamy Broccoli Cheddar Soup The Chunky Chef Press saute and cook butter and onion until onions are soft. add additional butter and flour, then whisk. cook about 1 minute. add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. pour in chicken broth. secure lid and move valve to the sealing position. Mouthwatering desserts and sweet treats for the whole family! 40 minutes. 35 minutes. 30 minutes. 2 50 minutes. browse all.
Creamy Broccoli Cheddar Soup Coolinarco Instructions. melt the butter in a 5 qt stock pot. add the onions and diced broccoli stems and sauté for 3 minutes. add the ground mustard, salt and freshly ground black pepper. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes. using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste. stir in broccoli and heavy cream. cook, covered, until broccoli is tender, about 8 10 minutes. Cut the broccoli into small pieces, and shred or dice the carrots. set this aside. in a dutch oven or stockpot, melt the butter over medium heat. add in the onion and garlic, and cook for 5 minutes, stirring regularly, until the onion has softened. to the pan, add broccoli, carrots, and heavy cream. Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper. bring the soup to a gentle simmer before reducing the heat to low. do not boil. cook for 10 15 minutes, stirring occasionally. remove from heat and stir in the shredded cheese.
Creamy Broccoli Cheddar Soup вђ The Comfort Of Cooking Cut the broccoli into small pieces, and shred or dice the carrots. set this aside. in a dutch oven or stockpot, melt the butter over medium heat. add in the onion and garlic, and cook for 5 minutes, stirring regularly, until the onion has softened. to the pan, add broccoli, carrots, and heavy cream. Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper. bring the soup to a gentle simmer before reducing the heat to low. do not boil. cook for 10 15 minutes, stirring occasionally. remove from heat and stir in the shredded cheese. Melt the butter in a large saucepan or dutch oven over medium high heat. add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. whisk in the flour. Instructions. melt butter in a large pot over medium high heat, and sauté onion until soft, about 3 minutes. add additional butter and flour, whisking for 3 5 minutes to create a roux. whisk while adding the half and half and chicken stock. simmer for 20 minutes. stir in the broccoli florets and grated carrot. add salt, pepper and nutmeg.
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