Skinny Broccoli Cheese Soup — The Skinny Fork

CREAMY BROCCOLI CHEDDAR SOUP RECIPE

Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft. Add in half and half and shredded cheese, stirring until melted.

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Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook.

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Step 3: Bring soup to a simmer. Cook until potatoes are tender, about 10-15 minutes. Step 4: Stir in broccoli. Add additional stock to cover, if needed. Simmer 5-8 minutes, or until tender. Step 5: Using a slotted spoon, scoop out about 2-3 cups of broccoli florets and transfer to a bowl.

Broccoli Cheddar Soup My Heart 4 Home

Heat the olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and sauté until translucent, about 5-7 minutes. Add the cauliflower, nutmeg, cayenne (if using), salt and pepper. Sauté for another 1-2 minutes. Add the broth to the pot and bring mixture to a boil.

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Add garlic and cook for an additional minute. Add broccoli stalks, potato, water, salt, and pepper to the pot. Bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes. Stir in yogurt. Using an immersion blender, blend soup until smooth.

Broccoli Cheddar Soup Recipe Taste of Home

In a large pot, melt butter over medium heat. Add in onions and sauté till softened, about 5 minutes. Add in garlic, sauté for about a minute (making sure not to burn the garlic). Stir in flour, coating all the pieces. Mix in the milk, broth, broccoli, carrots, salt, nutritional yeast, paprika, and cayenne.

Easy Broccoli Cheddar Soup Recipe [Thick & Creamy] CurryTrail

Broccoli and Cheddar Soup. With a few spectacular tweaks and a little science, even a guilty-pleasure like broccoli and cheddar soup can be made remarkably guilt-free. Prep Time 20 mins. Cook Time 35 mins. Total Time 55 mins. Course: Main Course, Soup. Cuisine: American, North American.

Fortify your tummy with veggies and cheese in this comforting soup made

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.

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Step One: Start by heating a large dutch oven over medium heat and then add in the bacon lardons. Sauté the bacon until crisp, and then use a slotted spoon to carefully remove it from the pan. Step Two: Next, add the minced garlic, diced onion, cauliflower florets, salt, nutmeg, and red pepper flakes to the pot.

SPLENDID LOWCARBING BY JENNIFER ELOFF CREAMY BROCCOLI CHEDDAR SOUP

Instructions. Boil a pot or water and cook the cauliflower florets until fork tender. Drain off the water and add the fork tender cauliflower to a food processor. Buzz until smooth and creamy, no lumps. Set aside. In a 3.5-quart soup pot over medium heat, add the butter, onions, salt and pepper.

Hearty Broccoli Cheddar Soup

Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in salt and remove from heat. Add 2 1/2 cups Cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Stir in vinegar. Ladle the soup evenly into 8 bowls; top with chives and.

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Melt the butter in a large pot, then add the onion. Next, add the garlic, paprika, mustard, and salt. Sauté for another minute. Step 2: Simmer the soup. Add the cauliflower and vegetable broth to the pot and bring it up to a boil. Lower the heat to a simmer and cook until the cauliflower is fork tender. Step 3: Blend.

Broccoli Cheddar Soup Little Broken

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook.

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Finely chop the stems and coarsely chop the florets and set aside separately. Saute the broccoli stems, onions and potatoes until softened (about 7 to 10 minutes). Working quickly, add the flour and cook, stirring constantly, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil.

Skinny Broccoli Cheese Soup — The Skinny Fork

Instructions. Melt butter over medium heat in a 6-quart Dutch oven or large soup pot. Add onion and cook for 3 to 4 minutes (or until tender) while stirring frequently. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Slowly add flour (about a tablespoon at a time) while constantly stirring.

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Add onions and cook for about five minutes until soft. Stir in flour and cook for a minute. Whisk in milk, chicken broth, and ½ tsp salt. Add bay leaf. Slowly bring to a low bubble, and stir until beginning to thicken. Add broccoli and shredded carrots and simmer about 8 minutes or until broccoli is tender.