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Add the onion, carrot, and garlic and cook until just tender, about 5 minutes. 3. Add the flour and cook until golden, about 3 to 4 minutes. Slowly whisk in the half and half until smooth. 4. Stir in the chicken broth, broccoli, bay leaves, nutmeg, ½ teaspoon salt, and a few grinds of black pepper; bring it to a boil. 5.
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- Main Dishes
Stir and cook for 5 minutes, or until the onion gets soft. Add Garlic and Flour: Add the garlic and stir it in. Cook for one more minute. Then add the flour and keep whisking for one to two minutes, or until the flour turns brown. Mix in Milk: Slowly add the milk while mixing all the time until combined.
- Soups
- 350
- American
Instructions. Sauté Vegetables: Put 2 tablespoons of butter into a medium-sized stockpot and melt it over medium heat. Sauté the celery and onion until they are soft. Cook Broccoli: Add the chicken broth and broccoli florets. Cover and boil for 10 minutes, until the broccoli is tender.
- Soups
- 147
- American
Sep 13, 2024 · Sauté the Onions and Garlic: In a large pot or Dutch oven, melt the butter over medium heat.Add the chopped onions and sauté for 5-7 minutes, until softened and translucent.
How To Reheat Broccoli Cheddar Soup. In The Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for 20-25 minutes, stirring halfway through, until the soup is heated through. In The Microwave: Transfer the soup to a microwave-safe bowl and cover it loosely with a lid.
- Soups
- 727
- American
Stir in the half-and-half, then add the broccoli florets. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. Remove the bay leaves. Gradually stir in the shredded cheddar cheese until it melts completely. Season the soup with salt and pepper to taste. Serve hot.
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Feb 7, 2024 · Instructions. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until soft, 4 to 5 minutes; do not brown. Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes.
