Quick Easy Broccoli Cheese Soup Without Heavy Cream Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. simmer until broccoli is tender, about 8 minutes. remove 1 cup of vegetables, coarsely chop and set aside. using an immersion blender, blend remaining vegetables and broth. place flour in a small bowl. add in cream a little at a time stirring until smooth. Mix together the family size can of cream of chicken soup with 1 cup of milk in a saucepan, & heat til hot. add in the cooked broccoli. you can add a little more milk if you’d like a thinner consistency. now, stir in 2 cups of cheddar cheese. heat the mixture until hot, season with a little pepper if need be, & serve.
The Best Broccoli Cheese Soup The Food Cafe Instructions. melt butter in a large stockpot or dutch oven over medium heat. add onion, and cook, stirring frequently, until translucent, about 2 3 minutes. stir in garlic and thyme until fragrant, about 1 minute. whisk in flour until lightly browned, about 1 minute. Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (add 1 2 cup (64 g), simmer and stir until it melts fully, then repeat 1 2 cup (64 g) at a time until all the cheese is used up.) make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Melt butter in a large dutch oven or pot over medium high heat. add the onion and cook 3 4 minutes or until softened and light gold. add the garlic and saute for another minute. add flour and whisk for 1 2 minutes or until the flour begins to turn golden in color.
30 Minute Broccoli Cheddar Soup Gimme Delicious Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (add 1 2 cup (64 g), simmer and stir until it melts fully, then repeat 1 2 cup (64 g) at a time until all the cheese is used up.) make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Melt butter in a large dutch oven or pot over medium high heat. add the onion and cook 3 4 minutes or until softened and light gold. add the garlic and saute for another minute. add flour and whisk for 1 2 minutes or until the flour begins to turn golden in color. Add half and half: pour in half and half and milk, one cup at a time, stirring constantly. cook roux, stirring continually with whisk until thickened, smooth, and bubbly. season well with salt and pepper.slowly add rue to the pot of cooked vegetables, stirring carefully to combine. cook for 2 minutes. Melt butter in a large pot over medium high heat. add onion and garlic, saute for 2 minutes until onion is softened. add broth water, broccoli, potato, salt and pepper. bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
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