This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 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. After all of that doctoring the soup was ok, but still not very flavorful or the right texture. Slowly add chicken broth and season with salt and pepper. Cover and cook for about 15 minutes, stirring occasionally. 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. His website is Macheesmo and his first book is Love Your Leftovers. Once hot, add oil, onions and garlic and saute for 3 – 5 minutes until soft. 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. I also used a cup of heavy cream and a cup of 1% milk. 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. Hi, Angela! 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. I use white pepper to avoid black specks in the soup. 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. 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. 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. 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. Remove a bit of the broccoli and chop it, blend the rest of the soup. To make it creamier and thick in consistency fresh cream, milk and cheeses are added. 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. I reduce the milk to only 1 cup so as not to dilute the broccoli flavor as much. Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed … Broccoli is a delicious, nutritional powerhouse. This is the BEST cheddar broccoli soup I’ve tried yet, and I’ve made some good ones. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. Choosing not to puree it can impact the consistency of the soup making it thinner than the recipe developer intended. Rich, creamy comfort food! Add milk and the blanched broccoli (except what you're saving for the topping). I’m Summer, an editor at Simply Recipes. A batch of Roasted Sweet Potato Fries or even a fresh Kale Caesar Salad would also be a nice side dish. First time commenting? This taste Great! And it seemed to yield 12 cups instead of the … 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. I would follow the same process Nick describes of blanching it for a couple of minutes from frozen. If you're out of what the recipe calls for, sub in these modifications and don't blink an eye at it! Then I substituted cottage cheese for the milk. I suppose if it were a nice strong one, the flavor would go further. Heat the oil in a large saucepan over medium heat. Broth – You can use chicken or vegetable broth. 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. Let simmer until vegetables are tender, 20 minutes. This soup is delicious! I’m sorry this was bland to you. That should cook it long enough to take the chill off and allow you to puree it with the rest of the soup! This was absolutely delicious. Will hunt for a recipe elsewhere, this one is a big NO. P.S. I wished it was a tad bit thicker, but other than that it was fantastic. Season with salt and pepper, stock powder, mustard powder and garlic powder. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Steps. If you need to make this recipe gluten-free or low-carb, just skip the flour! Stir Cheddar cheese into vegetable mixture until cheese melts. And maybe add a little fancy aged cheddar or parm to boot. This was my first time making this recipe. Hi, Mary! Feel free to use frozen broccoli. Broccoli Cheese Soup Ingredients. … Add paprika, garlic powder, dry mustard, pepper & salt, stir fry. I added florets of broccoli and cheese at the end and it turned out delicious. Bring to a simmer, stirring regularly, then stir in broccoli. Very easy to make. Chicken stock will simply not taste the same. 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. 2 Cook the onions and carrots: Wipe out the pot, place over medium heat, and melt the butter. I used Monterey jack and cheddar 1:4 ratio. If soup gets too thick for … https://damndelicious.net/2018/04/16/broccoli-ham-and-cheese-soup Sometimes I sneak in a tablespoon of nutritional yeast when I want a bigger cheesy flavor, too. Add onion and celery and cook until soft, 5 minutes. Once all the stock is added, bring soup up to a low simmer. Did not use the flour to thicken but used four medium size new potatoes which made the soup creamy. 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. Simple ingredient list, and make it start to finish in under an hour. Cheese? Step 2 Add broccoli, … Stir constantly as you pour in the stock to avoid lumps. Thank you! Chicken stock instead of veggie broth and it turned out so good! I would use half a quart (2 cups) of stock instead of the full quart to make it thicker. Came out great. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly. Scoop out and set aside about 1 cup of the florets for the topping. Broccoli Cheddar Soup Panera Copycat recipe!Welcome back to the Mini Farm!! Please try again later. Quick, easy broccoli cheddar soup recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. Stir in broccoli and carrots. Very easy, straightforward recipe. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop. 30 Minute Broccoli Cheddar Soup (Better than Panera!) Lets remember, this is broccoli… she usually will not touch the stuff :) So that says lots about this recipe. 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. Broccoli Cheddar soup is super fast and easy to make and so delicious! 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. Crusty bread is a classic choice, of course. As i prefer my soups a bit thick in texture. The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly! You can also substitute some cornstarch (try one tablespoon and add more as needed). Do not change a thing, really just do as is. Nick has been writing delicious recipes for the home cook for almost a decade. This is a healthy and tasty soup. Read more about our affiliate linking policy. Saute onion and garlic. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Try out our Beef and Broccoli Noodles! 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. First, add butter, diced onion, chicken broth, broccoli, carrots, salt, pepper, and red pepper flakes to the pressure cooking pot. 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. https://www.myketokitchen.com/keto-recipes/keto-broccoli-cheese-soup I’m so glad you like Nick’s soup. If so, could you please guide me a bit on the process? More seasoning? Still not thick enough will add corn starch or more flour to thicken it next time. 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. Thanks for waiting. 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. Slowly add milk and bring to a simmer, then stir in cheddar. Been there. Sorry, our subscription service is unavailable. Pull up a chair! Let us know how it went in the comment section below! https://www.delish.com/.../recipes/a50009/broccoli-cheddar-soup-recipe Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese. Once the oil is shimmering, stir in the onion and cook for about 4 minutes, until tender but not browned. I really want to make it again, but only have frozen broccoli on hand. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. And I can fix that next time because there will be a next time, Hi, were you able to make your texture thicker? Add carrots & broccoli & stir to blend. Bring to a boil and reduce heat to low. Serve with bread. I defrosted frozen broccoli to reduce water content. Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. My daughter qualifies this recipe as her favourite and requests it for any special occasion. You can also freeze this soup for up to three months! My picky 16 year old nephew gave me rave reviews. (If using a blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!). Perfect on a winter night, yet we crave it year round. I followed the recipe exactly, but I did use mostly broccoli stalks instead of florets because I was trying to use them up. … Whisk in flour and let cook 1 minute. Fresh broccoli: You’ll only need the florets for this recipe, the tree-like ends. I didn’t make this one, I have your original recipe that I got over 5 yrs ago and I really like it. Glad you liked the soup. I added about 1tbs of thyme and used 5 dashes of smoked paprika. Thank you! Our favorite broccoli soup recipes show off this veggie in tasty ways. Rich, creamy comfort food! Glad you liked the taste! I used almond milk however. Mark, what kind of cheddar cheese did you use? Must try like this! Pre-grated cheese usually has a non-sticking agent on it that prevents it from melting as smoothly. Will be making again. This creamy velvety soup is much better than Panera's broccoli cheddar soup … How to Make Broccoli Cheddar Soup. Note: if you’re using flour instead of arrowroot, then add the flour after the onions have cooked. Made this last night and it tasted fine, but more like cream of broccoli than broccoli cheddar. (Beginners, check out our broccoli page and our article on How to Make Soup for tips). For me this soup was too thin and not very cheesy… and I even left out 1 of the cups of milk. 1 Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. Yellow onion: Onion is a critical ingredient to build of flavor of this soup… Just be sure to grate the cheese yourself. 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. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. That’ll give you more of the creaminess you’d like. Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. Add broccoli, carrots and chicken meat. (This step is optional, … He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. Hello! Pour in 5 cups water, add 1 … A good broccoli cheddar soup is hard to beat. Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. Although it’s pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. If you're looking for even more ways to use up some broccoli? 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