Recipe: Perfect Broccoli Cheese Soup - Stove Top Recipe

Broccoli Cheese Soup - Stove Top Recipe. Embrace The Cheesiness Of Velveeta Recipes! Find Deals on Campbells Soup Broccoli Cheese in Groceries on Amazon. In a stockpot, melt butter over medium heat.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the soup. TIP: Avoid having the heat too high when adding the cheese or after, to avoid seizing. You can have Broccoli Cheese Soup - Stove Top Recipe using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Broccoli Cheese Soup - Stove Top Recipe

1. It's 1 tbsp. of olive oil.
2. It's 1 of large carrot, peeled and finely diced.
3. It's 1/2 of yellow onion, diced.
4. You need 3 cloves of garlic, minced.
5. It's 1/4 cup of unsalted butter.
6. Prepare 1/4 cup of all purpose flour.
7. You need 2 1/2 cups of unsalted chicken or vegetable broth.
8. Prepare 2 1/2 cups of milk at room temperature.
9. You need 2 of heaping cups fresh chopped broccoli florets.
10. You need 1 1/2 cups of sharp cheddar cheese, shredded + extra for topping.
11. Prepare 1/4 cup of shredded parmesan cheese.
12. It's 1/2 tsp. of each salt, pepper.
13. You need 1/4 tsp. of dried thyme.
14. Prepare 1/8 tsp. of each dried oregano, ground nutmeg.

See more tips about how to make broccoli cheese soup perfectly, without carbs and without clumping, below. Stovetop} is made without any milk or cream and is still creamy, velvety, and deliciously healthy comfort in a bowl. Quick, easy, gluten free and kid-friendly! Stir to coat broccoli with melted oleo and add salt & pepper to taste.

Broccoli Cheese Soup - Stove Top Recipe step by step

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!.

Melt the butter in a large pot over medium heat, and mix in the flour. Mix in the chicken stock and milk, and season with salt and white pepper. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Melt butter in a pot over medium heat, then add the onions.