🥦 (*30*) broccoli cheddar soup filled with carrots, broccoli, garlic, and cheese. This creamy velvety soup is a lot better than Panera’s broccoli cheddar soup and could be made in below 30 minutes for a fraction of the worth! 🥕🧀
✅ Full Recipe + Macros Here:
🔪 Equipment 🍴
► Dutch Oven:
► Vegetable Stock:
► Mixing Bowls:
► Serving Bowls:
► Cutting Board:
► Kitchen knives:
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4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium rooster or vegetable inventory
1 tsp kosher salt
½ tsp black pepper
¼ tsp or floor nutmeg, optionally available
3 cups broccoli florets or 1 massive head, minimize into small items
1 massive carrot grated, julienned or finely chopped
2 cups half & half or milk or gentle or heavy cream
8 oz block grated cheddar cheese or 2 cups (delicate, medium, or sharp )
Melt butter in a big dutch oven or pot over medium-high warmth. Add the onion and prepare dinner 3-4 minutes or till softened and light-weight gold. Add the garlic and saute for one more minute.
Add flour and whisk for 1-2 minutes or till the flour begins to show golden in coloration. Pour within the rooster inventory, broccoli florets, carrots, and seasoning. Bring to a boil then scale back warmth to medium-low and simmer for quarter-hour or till the broccoli and carrots are cooked by.
Stir in half & half and cheddar cheese and simmer for one more minute. Taste and regulate seasoning if wanted.
Serve with toasted crusty bread or in a bread bowl if desired.
Spiral by KV
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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