Ladle soup into bowls and sprinkle with parsley.
Add half of the cheese in two additions, stirring after each, until completely melted. Turn off the heat, but leave pot on the stove.Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes. Bring the soup to a low boil, stirring occasionally.Season soup with the salt and pepper, then add broccoli. Stream the broth and milk into the pot, stirring to dissolve the flour.Sprinkle the flour over vegetables and stir to evenly coat. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite. Add the minced garlic and mustard and stir until fragrant, about 1 minute.Saute until vegetables are softened, 6-7 minutes. Add the onion, carrots, celery, and salt. Melt the butter in a Dutch oven over medium heat.Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Finely chop the onion, carrots, and celery.
#BROCCOLI BEAT HOW TO#
The instruction how to make Best-Ever Broccoli Cheese Soup freshly arena black pepper optional, for serving.2 cups shredded cheddar cheese use tawny cheddar, 2 cups is 8 oz.2 1/2 cups chicken broth or vegetable broth.The ingredient of Best-Ever Broccoli Cheese Soup The recipe is a Yummly indigenous native created by (). Creamy, comforting broccoli cheese soup is comprehensible to make and hits the spot something like a chilly frosty evening, but you may rule yourself making this crowd-pleaser year-round! grant it in mind for office lunches, too.
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