Broccoli and Cheddar Soup
Broccoli and Cheddar Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, broccoli and cheddar soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Broccoli and Cheddar Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Broccoli and Cheddar Soup is something that I have loved my entire life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. How to Store and Freeze Broccoli Cheddar Soup Leftovers of this soup will last in the fridge for about five days and reheat well in the microwave or over low heat on the stovetop.

To get started with this recipe, we must prepare a few components. You can have broccoli and cheddar soup using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Broccoli and Cheddar Soup:
  1. Take 4 tbsp Butter
  2. Get 1 cup Chopped Onion
  3. Take 1/2 cup Flour
  4. Take 4 cup Chicken Stock
  5. Take 4 cup Milk
  6. Take 1 1/2 cup Broccoli Florets Chopped
  7. Get 2 cup Potatoes
  8. Prepare 1 1/2 cup Cheddar Cheese, shredded
  9. Prepare 1 tbsp Worcestershire Sauce
  10. Get 1 tsp Salt
  11. Make ready 1/2 tsp Pepper

Many of the ingredients needed for this yummy broccoli cheddar soup recipe you may already have on hand, like butter, sea salt, an onion, and seasonings such as cumin and mustard powder, as well as half and half and heavy whipping cream. You will also buy broccoli florets and carrots, plus sharp cheddar cheese ā€” pre-shredded saves time! Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to.

Steps to make Broccoli and Cheddar Soup:
  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and cook until tender.
  3. Add flour and stir until blended.
  4. Gradually stir in the broth.
  5. Heat until slightly thickened.
  6. Add broccoli and potatoes. Cook over low heat for about 15 minutes or until broccoli and potatoes are tender.
  7. Stir in cheddar and seasonings.

Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to. Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces. Heat the olive oil with one-third of the butter in a pot or a saucepan.

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