Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, broccoli cheese soup - stove top recipe. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Broccoli Cheese Soup - Stove Top Recipe is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Broccoli Cheese Soup - Stove Top Recipe is something which I have loved my entire life. They are fine and they look fantastic.

Garden At Home With Sarah Raven, Wide Range of Products Available Online Browse Healthy Broccoli Recipes. Find A Huge Selection Of Recipes Once it reaches a boil, stir in the broccoli and lower the heat to med-low. Then stir in the cream cheese and let that melt down into the soup. Cook until soft and golden in colour.

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

The ingredients needed to make Broccoli Cheese Soup - Stove Top Recipe:

1. Take olive oil
2. Take large carrot, peeled and finely diced
3. Take yellow onion, diced
4. Make ready garlic, minced
5. Make ready unsalted butter
6. Take all purpose flour
7. Take unsalted chicken or vegetable broth
8. Take milk at room temperature
9. Get heaping cups fresh chopped broccoli florets
10. Prepare sharp cheddar cheese, shredded + extra for topping
11. Prepare shredded parmesan cheese
12. Take each salt, pepper
13. Prepare dried thyme
14. Make ready each dried oregano, ground nutmeg

Gradually whisk in the flour in small batches. Broccoli Cheese Soup - Stove Top Recipe step by step Place the oil in a large pot over medium heat. Add the garlic and cook a minute or so more, until fragrant. Mix in broth, salt, pepper, paprika, broccoli, carrots.

Steps 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!

Add the garlic and cook a minute or so more, until fragrant. Mix in broth, salt, pepper, paprika, broccoli, carrots. Add half and half and cheddar cheese. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth.

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