Creamy Broccoli Cheese Soup , By Melissa C. Klein | Healthy Dinner Recipes Easy .
A creamy, warm and cozy broccoli cheese soup that’s perfect for a cold, rainy day. This soup will warm you up from the inside out. This broccoli cheese soup tastes even better than Panera Breads!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
• 5 tablespoons salted butter
• 1 cup white onion, diced (about 1/2 a large onion)
• 2 cloves garlic, finely minced
• 1/4 teaspoon dried thyme
• 1/3 cup all purpose flour
• 2 cups chicken broth (or vegetable broth)
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 2 1/2 cups milk (I used 2%)
• 3/4 cup half and half
• 3 1/2 cups chopped, fresh broccoli pieces
• 2 carrots, grated
• 2 cups freshly grated cheddar cheese
• 3 tablespoons parmesan cheese, freshly grated
• salt and pepper to taste
• Melt the butter in a medium dutch oven or saucepan over medium heat. Add the onions and sauté for 7 minutes or until the onions start to turn translucent. Add the garlic and thyme and continue to cook for 1 minute.
• Add the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and half and half. Cook stirring frequently until the mixture just begin to bubble, about 6-9 minutes.
• Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about 6-8 minutes. Turn the heat off, remove pot from stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.
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Read More this full recipes at Creamy Broccoli Cheese Soup
A creamy, warm and cozy broccoli cheese soup that’s perfect for a cold, rainy day. This soup will warm you up from the inside out. This broccoli cheese soup tastes even better than Panera Breads!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
INGREDIENTS:
• 5 tablespoons salted butter
• 1 cup white onion, diced (about 1/2 a large onion)
• 2 cloves garlic, finely minced
• 1/4 teaspoon dried thyme
• 1/3 cup all purpose flour
• 2 cups chicken broth (or vegetable broth)
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 2 1/2 cups milk (I used 2%)
• 3/4 cup half and half
• 3 1/2 cups chopped, fresh broccoli pieces
• 2 carrots, grated
• 2 cups freshly grated cheddar cheese
• 3 tablespoons parmesan cheese, freshly grated
• salt and pepper to taste
INSTRUCTIONS:
• Melt the butter in a medium dutch oven or saucepan over medium heat. Add the onions and sauté for 7 minutes or until the onions start to turn translucent. Add the garlic and thyme and continue to cook for 1 minute.
• Add the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and half and half. Cook stirring frequently until the mixture just begin to bubble, about 6-9 minutes.
• Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about 6-8 minutes. Turn the heat off, remove pot from stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.
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Read More this full recipes at Creamy Broccoli Cheese Soup
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