Broccoli Cheese Soup

Sep 30, 2013 by

 

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn’t take but 20 minutes to make.

Ingredients

1/2 minced onion
4 tsp melted butter
6 tbsp flour
1/2 teaspoon pepper
4 cups milk (whole)
2 cups grated cheddar cheese (I use white cheddar)
6 cups chicken broth
1 tbsp chicken base
1 head of broccoli

Instructions

If you didn’t buy shredded cheese go ahead and shred the cheese.

Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.

Cook onion in the butter until it’s tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.

In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.

Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.

Now if it happens to you that the soup curdled. You can fix it by putting it in the blender. Be careful about putting very hot liquid in the blender, since you don’t want it to come splashing out and scalding you. Let it cool a bit, don’t overfill the blender and hold a large hot pad over the lid of the blender to be sure it all stays inside!

To avoid having your cream soups curdle, use whole milk or half and half instead of low fat or skim milk, and add the milk last after you have removed the soup from the heat. Blend in a small amount of the milk and keep adding it little by little until it is all combined. Of course, you probably know that when you reheat the soup, be careful not to boil it.

Broccoli Cheese Soup
 
Prep time
Cook time
Total time
 
A quick way to make soup is to use boxed broth. This broccoli cheese soup didn't take but 20 minutes to make.
Author:
Recipe type: Soup
Cuisine: Universal
Serves: 8
Ingredients
  • ½ minced onion
  • 4 tsp melted butter
  • 6 tbsp flour
  • ½ teaspoon pepper
  • 4 cups milk (whole)
  • 2 cups grated cheddar cheese (I use white cheddar)
  • 6 cups chicken broth
  • 1 tbsp chicken base
  • 1 head of broccoli
Instructions
  1. If you didn't buy shredded cheese go ahead and shred the cheese.
  2. Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.
  3. Cook onion in the butter until it's tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.
  4. In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.
  5. Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.
  6. Now if it happens to you that the soup curdled. You can fix it by putting it in the blender. Be careful about putting very hot liquid in the blender, since you don't want it to come splashing out and scalding you. Let it cool a bit, don't overfill the blender and hold a large hot pad over the lid of the blender to be sure it all stays inside!
  7. To avoid having your cream soups curdle, use whole milk or half and half instead of low fat or skim milk, and add the milk last after you have removed the soup from the heat. Blend in a small amount of the milk and keep adding it little by little until it is all combined. Of course, you probably know that when you reheat the soup, be careful not to boil it.

 

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