Have you made Broccoli Cheese Soup only to end up with a disappointing mess of clumpy, grainy cheese in your pan? I understand! That is why I developed this fool-proof two pan method that makes perfectly creamy clump-free soup every single time.
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
DIRECTIONS:
Dice up the broccoli into bite size pieces. You want them very small. Set it aside.
Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
Add the broccoli and continue to cook for 4 Minutes until the broccoli turns bright green and is soft
Add in the chicken broth and heavy whipping cream. Stir.
Bring to a boil. Once boiling turn down the heat to simmer and slowly adding the cheese, mixing as you add.
Melt cheese and add in the Xanthan gum and remove from medium heat.
Stir until soup thickens.
Serve warm and enjoy!
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Ingredients
Directions
Dice up the broccoli into bite size pieces. You want them very small. Set it aside.
Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
Add the broccoli and continue to cook for 4 Minutes until the broccoli turns bright green and is soft
Add in the chicken broth and heavy whipping cream. Stir.
Bring to a boil. Once boiling turn down the heat to simmer and slowly adding the cheese, mixing as you add.
Melt cheese and add in the Xanthan gum and remove from medium heat.
Stir until soup thickens.
Serve warm and enjoy!