5 Ingredient Broccoli Cheese Soup Recipe 435

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

Steps:

• Chop the broccoli into 1 inch pieces and slice the carrot into rounds.
• Chop 1/2 of a red onion or the whole thing if its a small one.
• Heat the olive oil, in a pot big enough to hold all the vegetables, over medium heat and saute the onion first for 1 minute.
• Add the rest of the vegetables.
• Season with salt and pepper(use white pepper if you have it) and cook until the onion turns translucent. About 10 minutes.
• Add just enough chicken broth to cover the broccoli. (I like to use homemade chicken broth whenever I can.)
• Bring to a simmer and cook until the broccoli is soft and tender.
• Remove from heat and cool for a minute or 2.
• Blend the soup in batches so it doesnt explode and make a mess.
• Transfer the soup into a new clean pot and stir in the milk.
• If you want it to be thinner add more chicken stock and season with salt and pepper.

Steps:

• Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
• Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Steps:

• Stir together stock, broccoli, diced onion, evaporated milk and cheese together in a medium saucepan. Heat over medium heat until simmering (but not boiling, or the soup will curdle). Then reduce heat to medium low, cover, and simmer for 15 minutes, stirring occasionally, until the onion is cooked and soft. Season soup with salt and pepper if needed. Serve warm.