Name: Broccoli Cheese Soup - Stove Top Recipe
Ingredients: 1 tbsp. olive oil; 1 large carrot, peeled and finely diced; 1/2 yellow onion, diced; 3 cloves garlic, minced; 1/4 cup unsalted butter; 1/4 cup all purpose flour; 2 1/2 cups unsalted chicken or vegetable broth; 2 1/2 cups milk at room temperature; 2 heaping cups fresh chopped broccoli florets; 1 1/2 cups sharp cheddar cheese, shredded + extra for topping; 1/4 cup shredded parmesan cheese; 1/2 tsp. each salt, pepper; 1/4 tsp. dried thyme; 1/8 tsp. each dried oregano, ground nutmeg

If you are having trouble recently in the kitchen when it comes to getting your cuisine just right, you are not the only one. Many individuals have natural cooking talent yet not quite sufficient knowledge to cook with excellence. This Broccoli Cheese Soup - Stove Top Recipe dish is a good start, very easy to cook as well as delicious.

Broccoli Cheese Soup - Stove Top Recipe

To cook Broccoli Cheese Soup - Stove Top Recipe you need 14 ingredients and 6 steps. Here is how you do it.

Ingredients of Broccoli Cheese Soup - Stove Top Recipe :

Prepare olive oil.

Prepare large carrot, peeled and finely diced.

Prepare yellow onion, diced.

Provide garlic, minced.

Provide unsalted butter.

Use all purpose flour.

Provide unsalted chicken or vegetable broth.

Use milk at room temperature.

Prepare heaping cups fresh chopped broccoli florets.

Provide sharp cheddar cheese, shredded + extra for topping.

You need shredded parmesan cheese.

You need each salt, pepper.

Prepare dried thyme.

Use each dried oregano, ground nutmeg.

Short Tips:

Prep work is a very important part of food preparation. You intend to make sure you have every thing you may need. You additionally want to make sure you have all the supplies you could require. You don't intend to remain in the middle of a recipe and also find out you are missing out on something crucial.

instructions :Broccoli Cheese Soup - Stove Top Recipe

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..

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..

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..

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..

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..

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!.

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