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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



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