HOW TO MAKE BROCCOLI CHEDDAR SOUP RECIPES

Name: Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp. butter; 1 medium yellow onion, chopped; 2 stalks celery, thinly sliced; 1/4 c. all-purpose flour; 3 c. low-sodium chicken broth; Kosher salt; Freshly ground black pepper; 1 large head broccoli, finely chopped; 1 large carrot, grated; 2 c. whole milk; 3 c. shredded cheddar, plus more for garnish; Baguette, for serving

BEST BROCCOLI CHEDDAR SOUP RECIPE - HOW TO MAKE BROCCOL…

Best Broccoli Cheddar Soup Recipe - How To Make Broccol… image

This Broccoli Cheddar Soup From Delish.com is the soup you'll make all soup season.

Provided by Lindsay Funston

Categories vegetarian weeknight meals winter dinner soup

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tbsp. butter
1 medium yellow onion, chopped
2 stalks celery, thinly sliced
1/4 c. all-purpose flour
3 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1 large head broccoli, finely chopped
1 large carrot, grated
2 c. whole milk
3 c. shredded cheddar, plus more for garnish
Baguette, for serving

Steps:

In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes. Whisk in flour and let cook 1 minute. Slowly add chicken broth and season with salt and pepper.
Stir in broccoli and carrots. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
Slowly add milk and bring to a simmer, then stir in cheddar.
Season with salt and pepper and top with more cheddar. Serve with baguette.

COPYCAT PANERA BROCCOLI CHEDDAR SOUP RECIPE | HOW T…

Copycat Panera Broccoli Cheddar Soup Recipe | How t… image

Make and share this Panera Broccoli Cheese Soup recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

Steps:

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Nutrition Facts : Calories 702.6, FatContent 53, SaturatedFatContent 32.5, CholesterolContent 158.3, SodiumContent 803.7, CarbohydrateContent 31.3, FiberContent 3.6, SugarContent 11.7, ProteinContent 27.6

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