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Before you jump to Broccoli Cheddar Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Consuming Apples Is Good.
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Now the question becomes, why are these vitamins and minerals so important? As I am certain you know, research is being done all the time and there have been studies that have been done that indicate that apples can reduce some cancer risks. And on the actual list of cancers that apples can help ward off is colon cancer and even lung cancer. That fact alone ought to be enough to make sure people are eating at least one apple a day.
And now you know why people tell you that you ought to eat an apple every day. One thing you should understand is that we only discussed a handful of the benefits of eating apples. All the benefits would take us to much time to include in this write-up, nevertheless the information is out there. So do yourself a favor and purchase some apples the next time you go to the grocery store. These apples can wind up helping you to live a longer as well as healthier life.
We hope you got insight from reading it, now let’s go back to broccoli cheddar soup recipe. To cook broccoli cheddar soup you only need 13 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to prepare Broccoli Cheddar Soup:
- You need 1 large onion, roughly chopped
- Prepare 3 cloves garlic,minced
- Get 2 carrots, diced to the size of your liking
- You need 4 tbsp butter
- You need 1/4 cup flour
- Prepare 1 bay leaf
- Get 2 cups half and half
- Get 3-4 cups chicken stock*
- Prepare 6-7 heads broccoli crowns
- Use 3-4 cups sharp cheddar cheese
- Prepare salt
- Get pepper
- Provide 4 oz cream cheese
Steps to make Broccoli Cheddar Soup:
- Melt butter in a large, heavy duty saucepan.
- Sauté onion and carrot on medium heat for 5-8 minutes. Sweating them down. Add minced garlic.
- Add flour. Stir flour into veggies. Turn heat down if browning too fast. You want to be able to cook the flour for about 5minutes.
- Add half and half.
- Add chicken stock. *If you like your soup thin, add all 4 cups. If you like a thicker soup,just add 3 cups.
- Add bay leaf.
- This is where I add my salt and pepper. I start out with 1tsp salt and 1/2 tsp pepper. You can adjust to your preference.
- Bring soup up to a gentle boil, medium-high heat..let simmer for 10 minutes.
- At this point, I use my immersion blender. I've got kids that would die if they knew onions were in this. This way, you dont sacrifice flavor over the tastes of picky eaters.
- I threw about 1/2 tsp salt in and dumped my broccoli in. My broccoli was mostly florets,but I also left a head, with more stalks…for texture. Completely up to you..
- I lightly simmered, for 20 minutes. Or until your broccoli is tender.
- Remove bay leaf.
- Once you have tender broccoli, remove a couple cups of broccoli to a bowl. I used the immersion blender again, in the soup.
- Return the chunks of broccoli to the soup.
- Add cream cheese and cheddar cheese.
- Stir all that yummy cheese until it melts into the soup. 😆
- Ladle up and enjoy!! - I served this in bread bowls. Delicious!
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