Broccoli Cheese Soup - Stove Top Recipe
Broccoli Cheese Soup - Stove Top Recipe

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, broccoli cheese soup - stove top recipe. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Broccoli Cheese Soup - Stove Top Recipe is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Broccoli Cheese Soup - Stove Top Recipe is something which I’ve loved my entire life.

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To begin with this particular recipe, we have to first prepare a few components. You can have broccoli cheese soup - stove top recipe using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Broccoli Cheese Soup - Stove Top Recipe:
  1. Prepare 1 tbsp. olive oil
  2. Get 1 large carrot, peeled and finely diced
  3. Get 1/2 yellow onion, diced
  4. Take 3 cloves garlic, minced
  5. Prepare 1/4 cup unsalted butter
  6. Prepare 1/4 cup all purpose flour
  7. Make ready 2 1/2 cups unsalted chicken or vegetable broth
  8. Prepare 2 1/2 cups milk at room temperature
  9. Take 2 heaping cups fresh chopped broccoli florets
  10. Take 1 1/2 cups sharp cheddar cheese, shredded + extra for topping
  11. Take 1/4 cup shredded parmesan cheese
  12. Take 1/2 tsp. each salt, pepper
  13. Prepare 1/4 tsp. dried thyme
  14. Get 1/8 tsp. each dried oregano, ground nutmeg

How long is broccoli cheese soup good for? The soup can be reheated on the stovetop or in the microwave. If using the microwave, stir halfway through heating time as there will be some separation of the cheese and milk. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

Instructions to make Broccoli Cheese Soup - Stove Top Recipe:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

If using the microwave, stir halfway through heating time as there will be some separation of the cheese and milk. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves. It is really easy to make any night of the week. It would be super easy to make in the crock pot as well. You would just put the ingredients in and let it cook on low all day.

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