icontriada.blogg.se - My recipes broccoli cheese soup

#MY RECIPES BROCCOLI CHEESE SOUP FREE#

Seal the containers and freeze for up to 2 months. For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes.

Freezer-Friendly Instructions: Although soups made with dairy products are more likely to have flavor and texture changes when frozen, this soup freezes well.

Reheat gently over medium heat until hot.

Make-Ahead Instructions: The soup can be made ahead and refrigerated for up to 3 days.

It is not necessary to chop the garlic further. The garlic should be smashed and the peel should slip right off. Use the heel of your hand to press the blade down on the clove. Take a chef's knife and place the blade flat on the clove (sharp side facing away from you). To smash and peel a clove of garlic, place the unpeeled clove on a cutting board.

Note: The garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway.

Ladle the soup into bowls and sprinkle with the remaining cheese. Taste and adjust seasoning with salt and pepper. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1½ cups of the cheese and stir until melted.

(Alternatively, cool the soup slightly and use a blender to purée in batches. Using a hand-held immersion blender, purée the soup until completely smooth.Stir in the broccoli florets, cream, and nutmeg, and continue cooking until the florets are tender, about 5 minutes. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes. Add the broccoli stems, broth, water, salt, and pepper. Add the onion and garlic and cook until soft, 4 to 5 minutes do not brown. Melt the butter in a large pot or Dutch oven over medium heat.When ready to serve, thaw the soup overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring frequently, until warmed through. Reheat gently over medium heat until hot.)Īlthough soups made with dairy products are more likely to have flavor and texture changes when frozen, this cream of broccoli soup freezes well. (The soup can be refrigerated for up to 3 days. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1-1/2 cups of the cheese.

Using a hand-held immersion blender, purée the soup until completely smooth. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes.Ĭontinue cooking until the florets are tender, about 5 minutes. (Note that the garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway.)Ĭook until soft, 4 to 5 minutes do not brown.Īdd the broccoli stems, broth, water, salt, and pepper. Melt the butter in a large pot or Dutch oven over medium heat, and add the onion and garlic. What You’ll Need To Make Cream of Broccoli Soup with Cheddar

This recipe is modestly adapted from Cook’s Country. Enjoy the soup with crusty bread as an appetizer or light meal, or pair it with a sandwich or salad for lunch or dinner. Just be sure to use a quality block of Cheddar and grate it yourself the pre-shredded stuff is mixed with an anti-caking agent that will negatively impact the texture of the soup.

#MY RECIPES BROCCOLI CHEESE SOUP FREE#

The soup is rich but not heavy, but feel free to replace the heavy cream with half-and-half or cut back on the cheese if you’d like to lighten it up. Unlike many versions of broccoli cheese soup, which are more cheese sauce than broccoli, it’s a lovely green color and it tastes like fresh broccoli. This cheesy cream of broccoli soup is irresistibly good and almost ludicrously easy to make. Rich but not heavy, this cheesy broccoli soup is irresistibly good and easy to make.