Creamy Broccoli Cheese Soup
Soup
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Cook Time
4 h 30 min
Servings
8
Difficulty
Easy
Prep Time
30 Min
Description
This creamy broccoli cheese soup is the ultimate comfort food! I've been making this recipe for years, and it's always a hit, especially on cold winter days. The combination of tender broccoli, rich cheese, and a velvety smooth texture is simply irresistible. It's perfect as a hearty main course or a satisfying side dish. Feel free to add a pinch of nutmeg for an extra layer of warmth. This soup is also great for meal prepping – it tastes even better the next day!
Ingredients (15 ingredients)
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1 piece medium yellow onion, roughly chopped
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2 clove garlic, roughly chopped
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10 tablespoon salted butter, divided
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3 cup chicken broth
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2 packet concentrated chicken broth flavor boost
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0.5 cup all-purpose flour
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1.5 bag (16 ounce) frozen broccoli florets
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19 ounce processed cheese food, cubed
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0.5 cup shredded sharp Cheddar cheese
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0.5 cup shredded Monterey Jack cheese
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2 ounce cream cheese
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1 cup milk
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1 cup heavy cream
Preparation (8 steps)
Chop onion and garlic
Add 1 medium yellow onion, roughly chopped, and 2 cloves garlic, roughly chopped, to the Thermomix bowl and chop for 3 Sec./Stufe 5.
Sauté onion and garlic
Add 2 tablespoons salted butter to the Thermomix bowl and sauté the onion-garlic mixture for 3 Min./120°C/Stufe 1.
Combine chicken broth and flavor boost
Combine 3 cups chicken broth and 2 packets concentrated chicken broth flavor boost in a bowl. Set aside.
Make the roux
Add remaining 8 tablespoons (1 stick) butter to the Thermomix bowl and heat until melted and bubbling for 2 Min./50°C/Stufe 2. Add ½ cup all-purpose flour and cook for 3 Min./100°C/Stufe 2.
Add broth and seasoning
Slowly add the chicken broth mixture to the Thermomix bowl and season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook, stirring constantly, until smooth and no lumps remain for 5 Min./100°C/Stufe 3.
Add broccoli
Stir 1 ½ (16 ounce) bags frozen broccoli florets into the Thermomix bowl and cook, stirring often, for 10 Min./100°C/Stufe 2.
Add cheese and cream
Add 19 ounces processed cheese food, cubed, ½ cup shredded sharp Cheddar cheese, ½ cup shredded Monterey Jack cheese, and 2 ounces cream cheese to the Thermomix bowl. Stir in 1 cup milk and 1 cup heavy cream. Cook for 5 Min./60°C/Stufe 2.
Transfer to slow cooker
Transfer the cheesy mixture to a 5-quart or larger slow cooker; stir until well combined. Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.
Finished cooking? Great! 🎉
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Created by
Amelia Martin
3
Rezepte
0
Kochbücher
Allergens
- Milk
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