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Before you jump to Broccoli Cheese Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are certain that you need to have a healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and get regular exercise. But are you aware that there are several foods that have been proven to help you improve your heart health? In the following paragraphs, you will learn which foods are beneficial for your heart.
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There are plenty of foods that you can consume that are great for your body. The truth is that each of the foods that we’ve talked about here can help your body in many ways. They are essentially good, though, for helping you keep your heart healthy. Try introducing these healthy foods into your diet on a regular basis. Your heart will thank you!
We hope you got benefit 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 cook that.
The ingredients needed to prepare Broccoli Cheese Soup:
- Get 1/2 stick butter
- Prepare 1 small onion, chopped
- Take 1 handful of baby carrots chopped
- Provide 2 celery stalks, diced
- Take 3 cup chicken broth
- Take 1 cup half and half
- Use 1 cup milk
- Provide 2 head fresh broccoli, chopped
- Use 1/3 cup cornstarch
- Get 1/4 tsp black pepper
- You need 1/4 tsp garlic powder
- Prepare 1/8 tsp dried thyme
- Prepare pinch nutmeg
- Provide 8 oz Velveeta cheese, cubed
- You need 1 1/2 cup shredded cheddar cheese + additional for garnish
- Take 1/2 tsp salt
Instructions 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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