EASY ONE POT BROCCOLI CHEDDAR SOUP DELICIOUS
Creamy
and savory broccoli cheddar soup that is loaded with broccoli, carrots, celery
and freshly grated sharp cheddar cheese. Simple to make and all comes together
in one pot!
Prep
Time : 10 minutes
Cook
Time : 9 minutes
Total
Time : 19 minutes
Servings : 8
Calories
258 kcal
INGREDIENTS
·
1/4
cup butter
·
1/2
cup diced yellow onion
·
4
cloves garlic, minced
·
1/4
cup all-purpose flour
·
3
1/2 cups no salt added chicken broth, or vegetable broth
·
1
1/2 cups half and half, or heavy cream
·
3
cups broccoli, cut into small florets
·
1
rib celery, sliced or diced
·
2
small carrots, sliced or julienned
·
1/2
tsp ground mustard
·
1/2
tsp salt, more or less, to taste
·
1/4
tsp black pepper, more or less, to taste
·
2
cups shredded sharp cheddar cheese, freshly grated recommended. Pre-shredded
won't melt well.
Garnishment
·
freshly
grated sharp cheddar cheese
INSTRUCTIONS
1.
Place
a large pot over medium heat. Add the butter. Once melted and bubbling, add the
diced onion and celery. Sauté until onion is translucent - 3 to 4 minutes. Add
minced garlic and cook 30-60 seconds, stirring.
2.
Whisk
in flour and cook 1-2 minutes until light or golden brown. Pour in the chicken
broth and half and half, whisking continuously until no clumps remain.
3.
Season
with ground mustard, salt, and pepper. Mix well, stirring until it has
thickened slightly.
4.
Add
the broccoli and carrots, reduce heat and simmer for 10-15 minutes or until the
broccoli is fork tender.
5.
Use
an immersion blender (if desired) to reduce the soup to the consistency you
prefer. If not, you can skip this step. I prefer my soups chunky with
vegetables, so I did not do this.
6.
Gradually
add in the grated cheddar cheese 1/2 cup at a time, constantly stirring until
all of the cheese is added and melted.
7.
Remove
from heat. Adjust salt and pepper seasonings, if desired.
8.
Serve
garnished with cheddar cheese, chives, or toppings of choice!
NOTES
CROCK POT INSTRUCTIONS
1.
Add
the broccoli, carrots, celery, butter, garlic, and onions to the crock pot. In
a small mixing bowl, whisk together the broth and flour. Season with salt and
pepper and add the ground mustard. Pour in the both and stir to mix.
2.
Cook
on HIGH for 4 hours or on LOW for 8 hours.
3.
30
minutes prior to the soup being done, add in the half-n-half and freshly grated
cheddar cheese. Stir and cover. Allow to continue cooking for the remaining 30
minutes.
4.
Garnish
with extra shredded cheddar cheese.
INSTANT POT INSTRUCTIONS
1.
Select
'sauté' on the pot. Add the butter and once melted, add the onions and celery.
Sauté until the onions are translucent, 3-4 minutes.
2.
Add
the minced garlic and sauté for 30 seconds.
3.
Stir
in the flour and cook for 1-2 minutes or until it starts to brown. Pour in the
broth, season with salt, pepper, and ground mustard. Stir.
4.
Add
in the carrots and broccoli. Close the lid and set the valve to the 'sealed'
position.
5.
Select
'High Pressure' for 8 minutes. When the timer goes off, allow for a 10 minute
natural release.
6.
Turn
the valve to open, releasing any pressure that may remain in the pot.
7.
Stir
in the half and half and freshly grated parmesan cheese. Stir until fully
melted.
Recipe from www. withpeanutbutterontop. com
Delicious Food Recipes
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