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Before you jump to Broccoli Cheese Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Eating Apples Is Good.
I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is important? This is something that many individuals live by and they also make sure their children are eating at least one apple a day. This thought is known all over the world and individuals just take it as fact without knowing if this is in fact true. In our research we have learned why you are told to eat an apple a day and we will be revealing that with you here.
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To sum up, I guess an apple a day really can keep the doctor away and now you know why. In this article we just dealt with a few of the benefits of eating an apple a day. All the benefits would take us too much time to include in this write-up, nevertheless the information is out there. So do yourself a favor and grab some apples the very next time you go to the grocery store. You will see that your overall health could significantly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to broccoli cheese soup recipe. You can cook broccoli cheese soup using 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Broccoli Cheese Soup:
- Provide 1/2 stick butter
- You need 1 small onion, chopped
- Take 1 handful of baby carrots chopped
- Provide 2 celery stalks, diced
- Prepare 3 cup chicken broth
- Prepare 1 cup half and half
- Prepare 1 cup milk
- Prepare 2 head fresh broccoli, chopped
- Use 1/3 cup cornstarch
- Get 1/4 tsp black pepper
- Provide 1/4 tsp garlic powder
- Take 1/8 tsp dried thyme
- Get pinch nutmeg
- Use 8 oz Velveeta cheese, cubed
- Take 1 1/2 cup shredded cheddar cheese + additional for garnish
- Take 1/2 tsp salt
Steps to make Broccoli Cheese Soup:
- In a stock pot, melt butter over medium heat.
- Saute onion in butter until onions are translucent, about 3-4 minutes.
- Stir in chicken broth, half and half, broccoli, carrots and celery. Bring to a boil then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
- In a small bowl, whisk together milk and cornstarch. Pour the mixture into the soup pot and stir until soup starts to thicken 3-4 minutes.
- Stir in pepper, garlic powder, thyme, nutmeg and salt.
- I placed an immersion blender in the pot to blend it, but it's totally your call. I prefer it a little smoother.
- Drop the heat to low and stir in Velveeta and cheddar cheese. Continue stirring until all of the cheese has melted.
- Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately. Enjoy!
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