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Broccoli Cheddar Soup
Broccoli Cheddar Soup

Before you jump to Broccoli Cheddar Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Consuming Apples Is Good.

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I am certain you know that produce will give you many of the vitamins you need to have to stay healthy, and apples are usually the item that most men and women have in their houses, but why? Well lets take a look at the vitamins and minerals which you can acquire in just one apple. Apples contain, manganese, phosphorus and calcium and all are generally good for your health, but there will also be many more healthy minerals in apples. And you’ll also come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.

And now you understand why people tell you that you need to eat an apple every day. The benefits we covered are just a few of the benefits that eating apples can offer. Every one of the benefits would take us too much time to include in this write-up, nevertheless the information is out there. When you go shopping again, make sure you buy a number of apples, their in the produce department. These apples could wind up helping you to live a longer and healthier life.

We hope you got benefit from reading it, now let’s go back to broccoli cheddar soup recipe. To cook broccoli cheddar soup you only need 13 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Broccoli Cheddar Soup:
  1. Provide 1 large onion, roughly chopped
  2. Prepare 3 cloves garlic,minced
  3. Take 2 carrots, diced to the size of your liking
  4. Use 4 tbsp butter
  5. Provide 1/4 cup flour
  6. Use 1 bay leaf
  7. Prepare 2 cups half and half
  8. Take 3-4 cups chicken stock*
  9. You need 6-7 heads broccoli crowns
  10. Take 3-4 cups sharp cheddar cheese
  11. Get salt
  12. Provide pepper
  13. You need 4 oz cream cheese
Steps to make Broccoli Cheddar Soup:
  1. Melt butter in a large, heavy duty saucepan.
  2. Sauté onion and carrot on medium heat for 5-8 minutes. Sweating them down. Add minced garlic.
  3. Add flour. Stir flour into veggies. Turn heat down if browning too fast. You want to be able to cook the flour for about 5minutes.
  4. Add half and half.
  5. Add chicken stock. *If you like your soup thin, add all 4 cups. If you like a thicker soup,just add 3 cups.
  6. Add bay leaf.
  7. This is where I add my salt and pepper. I start out with 1tsp salt and 1/2 tsp pepper. You can adjust to your preference.
  8. Bring soup up to a gentle boil, medium-high heat..let simmer for 10 minutes.
  9. At this point, I use my immersion blender. I've got kids that would die if they knew onions were in this. This way, you dont sacrifice flavor over the tastes of picky eaters.
  10. I threw about 1/2 tsp salt in and dumped my broccoli in. My broccoli was mostly florets,but I also left a head, with more stalks…for texture. Completely up to you..
  11. I lightly simmered, for 20 minutes. Or until your broccoli is tender.
  12. Remove bay leaf.
  13. Once you have tender broccoli, remove a couple cups of broccoli to a bowl. I used the immersion blender again, in the soup.
  14. Return the chunks of broccoli to the soup.
  15. Add cream cheese and cheddar cheese.
  16. Stir all that yummy cheese until it melts into the soup. 😆
  17. Ladle up and enjoy!! - I served this in bread bowls. Delicious!

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