Broccoli Cheddar Soup Panera Copycat recipe!Welcome back to the Mini Farm!! Then I substituted cottage cheese for the milk. One Pot Broccoli Cheddar Soup Quick, easy broccoli cheddar soup recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. You can use less water, or sometimes I like to remove a small portion of the soup, puree it in a blender, and return it to the pot for a bit of thickening without adding dairy or other ingredients. As i prefer my soups a bit thick in texture. Steps. Sometimes I sneak in a tablespoon of nutritional yeast when I want a bigger cheesy flavor, too. And it seemed to yield 12 cups instead of the … This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Broccoli is a delicious, nutritional powerhouse. Broccoli Cheddar soup is super fast and easy to make and so delicious! Will hunt for a recipe elsewhere, this one is a big NO. A good broccoli cheddar soup is hard to beat. 2 Cook the onions and carrots: Wipe out the pot, place over medium heat, and melt the butter. Lets remember, this is broccoli… she usually will not touch the stuff :) So that says lots about this recipe. So, Maria, you are looking for a cheesier soup that’s thicker. Add the onion and cook until tender, about 5 minutes. Slowly whisk in broth, then stir in the half and half. I added in another half head of broccoli, an additional 8 ounces of cheddar, and a lot of salt, pepper, and garlic to try and save this. The first time I made this soup, I knew I would be making it again because it is amazing, and completely comparable to Panara Bread. … 3 Cook the soup: Stir in the all-purpose flour. Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes. Simmer for about 10 minutes over low heat. Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. Just be sure to grate the cheese yourself. Stir in broccoli and carrots. Broth – You can use chicken or vegetable broth. Thank you so much for the recipe and your help! I added florets of broccoli and cheese at the end and it turned out delicious. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Did you know you can save this recipe and order the ingredients for. Serve with baguette. Must try like this! Hi, Angela! Luckily, this isn't one of those recipes that's super strict on what you have to use and it'll still come out perfectly. In this case, I’d up the flour to 1/2 cup for the roux (which will make the initial roux thick thick thick, but still doable). Return the soup to the pot (if needed) and stir in all but about 1/2 cup (or 2 ounces) of the cheddar … This is a healthy and tasty soup. I had sharp cheddar cheese and used corn starch as a thickener. Choosing not to puree it can impact the consistency of the soup making it thinner than the recipe developer intended. The recipes just calls for “cheddar cheese.” I think grocery store blocks of orange cheese are the best for getting a good, smooth texture here–but for the best flavor, get the extra-sharp variety. This soup is delicious! Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Chicken stock will simply not taste the same. If you’re stuck inside and want to make your own bread, try making Potato Dinner Rolls, Garlic Knots, or Rye Bread. Great taste and texture. Thank you! Add broccoli, broth and seasonings (per recipe below) and simmer until tender. Very easy, straightforward recipe. Made it? Reduce heat to medium, cover, and simmer until potato and carrot are tender, about 10 minutes. Mark, what kind of cheddar cheese did you use? Add carrots & broccoli & stir to blend. Pour in 5 cups water, add 1 … Season with salt and pepper to taste. And maybe add a little fancy aged cheddar or parm to boot. Chicken stock instead of veggie broth and it turned out so good! Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender Add the broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low. Thank you! Cover and cook for about 15 minutes, stirring occasionally. I’m so glad you like Nick’s soup. Saute onion and garlic. Glad you liked the taste! Bring to a boil and reduce heat to low. Stir Cheddar cheese into vegetable mixture until cheese melts. For the ultimate in comfort food, try one of these broccoli and cheese soup recipes.We’re soup-er enthusiastic about all our soup recipes—from the sumptuously cheesy recipes on this page and Healthy Living soups to our classic tomato soups and potato soups. Please try again later. If soup gets too thick for … P.S. Did not use the flour to thicken but used four medium size new potatoes which made the soup creamy. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Hmmm. All photos and content are copyright protected. I’m one of those that can cook anything… As long as there’s a recipe to follow! Our favorite broccoli soup recipes show off this veggie in tasty ways. First, add butter, diced onion, chicken broth, broccoli, carrots, salt, pepper, and red pepper flakes to the pressure cooking pot. (Beginners, check out our broccoli page and our article on How to Make Soup for tips). Read more about our affiliate linking policy. In a large pot over medium heat, melt butter. First time commenting? This ingredient shopping module is created and maintained by a third party, and imported onto this page. 4 Puree the soup: Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender. Rich, creamy comfort food! … How to Make Broccoli Cheddar Soup. Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Note: if you’re using flour instead of arrowroot, then add the flour after the onions have cooked. 1 Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. Broccoli cheddar soup - this recipe made in the Instant Pot includes broccoli, cheddar cheese, broth, heavy cream, carrots and onion. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. Reserve stalks for another use like coleslaw. Read more about our affiliate linking policy, Grilled Pizza with Red Peppers, Broccoli, and Onions, 1 large head or two small heads broccoli (a little more than 1 pound), chopped into florets and stems. Quick, easy broccoli cheddar soup recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. His website is Macheesmo and his first book is Love Your Leftovers. (This step is optional, … Add onion and celery and cook until soft, 5 minutes. Stir constantly as you pour in the stock to avoid lumps. … Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. Although it’s pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. Far too thin and bland. Drain broccoli. This taste Great! Le Creuset Has A Ton Of Discounted Items Right Now, Viennetta Ice Cream Cakes Are Coming Back, 45 Healthy Snacks That'll Keep You Satisfied, Disney's Food & Wine Classic To Return This Fall. 30 Minute Broccoli Cheddar Soup (Better than Panera!) Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese. 5 Season to taste and serve: Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. That’ll give you more of the creaminess you’d like. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Leftovers of this soup will last in the fridge for about five days and reheat well in the microwave or over low heat on the stovetop. While mixture is simmering, chop the broccoli and carrots. This simple Broccoli Cheddar Soup checks all the boxes—plus, it’s easy to make in one pot. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy. Came out great. Cheese? I agree with the lack of flavor comments. Chop the potato and onion and fry gently in the oil STEP 2 Trim the broccoli and cut the stems into 1/2 inch slices. There are a few keys to making this soup really special: While I prefer to use a cheddar cheese for this soup, you can substitute almost any mild cheese, such as Colby Jack. I really want to make it again, but only have frozen broccoli on hand. Add milk and the blanched broccoli (except what you're saving for the topping). Nooch–it’s not just for vegans! Add broccoli stalks and potato pieces to pot and stir to coat in butter. Slowly add milk and bring to a simmer, then stir in cheddar. Once all the stock is added, bring soup up to a low simmer. Glad you liked the soup. If you prefer, a ticker soup, next time you might want to puree it as written, then add additional broccoli pieces for the texture. Let us know how it went in the comment section below! I would use half a quart (2 cups) of stock instead of the full quart to make it thicker. If you need to make this recipe gluten-free or low-carb, just skip the flour! Sorry, our subscription service is unavailable. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Any deviations, and break down. Set a Dutch oven pot on medium heat. Hi Elana! If you're looking for even more ways to use up some broccoli? Try out our Beef and Broccoli Noodles! After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. You can also substitute some cornstarch (try one tablespoon and add more as needed). It basically tasted like watery broccoli once I got to the end of the recipe, and I had used more flour than instructed and 1 cup heavy cream with 1 cup half and half instead of 2 cups milk. You get all of the stick your bones goodness you get from all the best comfort food and the e sharp, cheesy flavor from the cheddar while still getting a good dose of veggies. And I can fix that next time because there will be a next time, Hi, were you able to make your texture thicker? I have made this a couple times.Absolutely love it! Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. I’m sorry this was bland to you. Feel free to use frozen broccoli. Still not thick enough will add corn starch or more flour to thicken it next time. Fresh broccoli: You’ll only need the florets for this recipe, the tree-like ends. Lock the lid in place, making sure to select “Sealing” on the valve. Season with salt and pepper and top with more cheddar. If you're out of what the recipe calls for, sub in these modifications and don't blink an eye at it! This easy one-pot broccoli cheddar soup is so comforting during cold months. But it sounds like your troubleshooting at least made the soup closer to what you’re looking for, so I’m glad you know your way around a soup pot. Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Season with salt and pepper, stock powder, mustard powder and garlic powder. This tasted great. If so, could you please guide me a bit on the process? Perfect on a winter night, yet we crave it year round. Whisk in flour and let cook 1 minute. And what kind of cheddar were you using? For serving, we love to dip in some homemade garlic bread, but if you haven't had enough broccoli and cheese we definitely recommend this broccoli cheesy bread. Cover and simmer for 20-30 minutes (you’ll likely need to lower your heat to keep at a simmer) or until broccoli is tender, stirring occasionally to prevent burning. Heat the oil in a large saucepan over medium heat. Melt the butter in a large Dutch oven or pot over medium heat. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Curling up on the couch with a steaming bowl of soup is one of the best ways to warm up on a crisp autumn day. Serve with bread. I’m Summer, an editor at Simply Recipes. My picky 16 year old nephew gave me rave reviews. Very easy to make. The flour will form a paste with the veggies. I hate having a strong taste of carrots in my soup, but the amount of carrot in this receipe was just right. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. This is the BEST cheddar broccoli soup I’ve tried yet, and I’ve made some good ones. I suppose if it were a nice strong one, the flavor would go further. I didn’t make this one, I have your original recipe that I got over 5 yrs ago and I really like it. Not sure what it was missing. Very easy to make. It’s really good but not thick enough. I use white pepper to avoid black specks in the soup. Scoop out and set aside about 1 cup of the florets for the topping. My daughter qualifies this recipe as her favourite and requests it for any special occasion. I doubled the broccoli and didn’t purée it I like to have chunky broccoli and I tripled the cheese since it wasn’t cheesy enough for me. Pre-grated cheese usually has a non-sticking agent on it that prevents it from melting as smoothly. Pull up a chair! During the cold winter months, everyone should have at least one great soup recipe that’s not only warming and filling, but that can also be made quickly on any given weeknight. (If using a blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!). Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed … The only change I made was I used frozen broccoli, and did a partial thaw, then put in food processor and and pulsed it until small. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. and after I saute the onlons and carrots, I added it, so i skipped a couple of steps. Crusty bread is a classic choice, of course. Do not change a thing, really just do as is. This was my first time making this recipe. Add paprika, garlic powder, dry mustard, pepper & salt, stir fry. This creamy velvety soup is much better than Panera's broccoli cheddar soup … Slowly add chicken broth and season with salt and pepper. Please do not use our photos without prior written permission. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. It is pretty amazing! Made this last night and it tasted fine, but more like cream of broccoli than broccoli cheddar. If you have any leftovers (and we don't think you will), you can store them in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 6 months. Simple ingredient list, and make it start to finish in under an hour. I used Monterey jack and cheddar 1:4 ratio. Let simmer until vegetables are tender, 20 minutes. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. The soup had so much liquid the roux didn’t get a chance to properly thicken even after I blended half and added two heaping cups of cheddar. Use a vegetable peeler to … Butter: Stick with butter not olive oil here for best flavor. This content is imported from {embed-name}. Mine comes out really yummy. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Please review the Comment Policy. Is it possible to sub for fresh? I defrosted frozen broccoli to reduce water content. Thanks for waiting. I reduce the milk to only 1 cup so as not to dilute the broccoli flavor as much. Want for something to serve alongside your bowl of creamy, piping hot soup? Rich, creamy comfort food! Once the oil is shimmering, stir in the onion and cook for about 4 minutes, until tender but not browned. So, when I saw the leaves beginning to fall from the trees, I decided to whip up this creamy broccoli cheddar soup. I used almond milk however. Bonus! Broccoli cheddar soup is a creamy comfort soup recipe where the garlic, onion, carrot, spices are cooked in butter that helps in a flavourful soup and then a bunch of broccoli florets are added. Once hot, add oil, onions and garlic and saute for 3 – 5 minutes until soft. After all of that doctoring the soup was ok, but still not very flavorful or the right texture. You may be able to find more information about this and similar content on their web site. Yellow onion: Onion is a critical ingredient to build of flavor of this soup… Broccoli Cheese Soup Ingredients. Let it cool completely, then transfer it to freezer containers or bags and freeze. Your comment may need to be approved before it will appear on the site. Have these ingredients delivered or schedule pickup SAME DAY! Taste soup and season with additional salt and pepper to your liking. My only change was to add a touch of fresh garlic (because I love the stuff and put it everything that isn’t a dessert). I also used a cup of heavy cream and a cup of 1% milk. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly. This was absolutely delicious. Is there anything more hearty, cheesy and perfect than Broccoli Cheddar soup? Add the stems to the onion and potato mixture. For me this soup was too thin and not very cheesy… and I even left out 1 of the cups of milk. I would follow the same process Nick describes of blanching it for a couple of minutes from frozen. Bring to a simmer, stirring regularly, then stir in broccoli. Mix in cheese and stir until just combined. Hello! That should cook it long enough to take the chill off and allow you to puree it with the rest of the soup! Nick has been writing delicious recipes for the home cook for almost a decade. Feel free to add some extra broccoli in there to sneak in some extra veggies! More seasoning? Step 2 Add broccoli, … Remove a bit of the broccoli and chop it, blend the rest of the soup. I wished it was a tad bit thicker, but other than that it was fantastic. I added about 1tbs of thyme and used 5 dashes of smoked paprika. To make it creamier and thick in consistency fresh cream, milk and cheeses are added. Hi, Mary! Been there. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop. A batch of Roasted Sweet Potato Fries or even a fresh Kale Caesar Salad would also be a nice side dish. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. I would have liked it a bit thicker but that was an acceptable tradeoff for the absolute yumminess! The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly! You can also freeze this soup for up to three months! I followed the recipe exactly, but I did use mostly broccoli stalks instead of florets because I was trying to use them up. The flour works perfectly to thicken just right. If so, how? Will be making again. You may be able to find more information about this and similar content at, 20 Keto Steak Recipes That You'll Want Right Now. Add broccoli, carrots and chicken meat. I used chicken stock and added celery.