This soup was easy to make, takes little time and is delicious. Not sure why one lady said there is no flavor I think she made it wrong. Terrifically easy soup to make. Will be making again. I will definitely make it again. Thanks! She’s been in the hospital for 11 weeks and I have been bringing her fruits and veggies along with snacks and the one thing I make really well, Macaroni salad. This looks so good! Next time I’ll grate the carrot instead of chopping into small pieces. I didn’t use an immersion blender as I thought it was think enough with the added veggies. Absolutely fantastic. I will be making this many more times ! I love brocolli cheddar soup, but looking to make it more robust for the hubby, I’ve never added chicken, but I think it would be delicious 🙂, Easy And Very Good Recipe ! I couldn’t venture to guess as to cups, as the size of florets would effect how many would fit in a cup. Thank you!!! If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up. Started with using Dutch oven. I’m making this in the crockpot. Use a mixture of broccoli and cauliflower in the soup if you'd like, or add some chopped fresh spinach to the broccoli. If you have any leftovers, which doesn’t happen to us very often, they’ll keep in the refrigerator about 3 days. The freshly chopped broccoli florets hold up better when cooked and have better flavor and texture in the soup. This is my go to recipe for broccoli cheddar soup. I put the spices in with the flour to bring out the flavor some more, and added a dash of cayenne. Will be trying this again! Turn off the heat then stir in cheese, little bits at a time, until fully melted then serve and enjoy. So good! Add the green onions and cook 2 minutes, stirring frequently. Pour the thawed soup into a large saucepan on your stove. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Absolutely fantastic. After they’re baked in the oven, drizzle them with sour cream and top with chopped chives. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. ), totally could’ve just done all whipping cream and would have been just fine. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4. Who doesn't love free stuff? Is it okay if i dont blend the soup or will that ruin it? This is one of my favorite copycats! My 4th time since quarantine. This recipe is a definite keeper! Your photography skills have really improved! Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker. In a heavy bottomed stock pot or dutch oven, melt the butter then cook the onions over medium low heat until tender - 8 to 10 minutes. Luckily I still have some at home because she was already asking for more. Feel free to use either fresh or frozen broccoli in this dish. I put the 2 cups of chicken broth with the flour…. My son said it was horrible! 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. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Add 1 Tbsp butter to dutch oven and heat over MED heat. *Note: Nutrition information is estimated and varies based on products used. The second time I doubled the seasonings and added fresh pepper.  A huge hit with my family. Quick and easy to make, it’s creamy, salty and packed with bite sized pieces of broccoli creating a filling meal perfect for chilly evenings. Yum! Made this last night and it was a hit! Made this soup this weekend for lunches this week…and i don’t think it’s going to last that long! With all of that cheesy yummy soup, this will get kids eating their veggies. I’ve tried a few broccoli cheddar soup recipes but this is by far my fav! We love it. Melt butter in large saucepan on medium heat. . bunch broccoli, chopped or 1 (20 oz.) Did not have half and half so used heavy whipping cream. When hot, add oil and butter. Or should I double it? I will definitely be making this one again! I want to try my this, but my hubby doesn’t eat soup without meat in it. I LOVE PANERA BREAD SOUP AND THIS TASTES EVEN BETTER!!! I don’t recommend using frozen broccoli. Gradually pour milk into flour mixture while whisking constantly. Yellow Onion, Carrot, and Celery – the classic veggie blend to add flavor, texture, and nutrients! Secure lid and move valve to the sealing position.  Set on Manual/Pressure cook on high for 8 minutes. I began by making a roux with the flour and butter, then adding the onions and sweating/sauteing. Great food, easy to make and so very delicious 🙂. I like to use a good sharp cheddar, but you can use whatever you have on hand. Definitely would recommend this recipe ❤️. When melted, add flour and whisk together. Love it!  Also used 1/2 regular cheddar and 1/2 sharp..  Wonder if there is a way to lower the calories a bit? Thanks!!Â. It’s hearty enough to be a meal in itself. //]]>, Recipes Soups & Stews Broccoli Cheddar Soup. This easy broccoli soup takes very little time to make, and it makes an excellent lunch soup to serve with half a sandwich or a salad. Not only that, it’s some of the best soup I’ve ever tasted, period. Dairy (in this case half-and-half) tends to separate when frozen, so I don’t recommend storing this soup in the freezer. A pinch or so of more salt. Wonderful and decadent! Taste soup and season with additional salt and pepper if needed. Mom is a really big fan of soups. Very good recipe. You can make your own version of half and half by combining 1 1/3 cup heavy cream and 2/3 cup 2% milk. I absolutely love a delicious bowl of soup…and this broccoli cheddar soup does not disappoint!  I did double the cheese😁. Very good taste! Garlic – adds that subtle nutty flavor. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! I added more broccoli, ground pepper and more chicken broth.  Made it the first time exactly as advised. Used evaporated milk   A potato masher instead o blending. Do you think adding some chicken would alter the flavor? Instructions Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, pepper, and red pepper flakes to a 6 quart slow cooker. (*not tested), You can also whip up a cornstarch slurry instead of using flour by mixing together 2 tablespoons of cornstarch and 2 tablespoons of water then adding that, very little bits at a time, until the soup has reached your desired thickness. My husband and I loved it, I couldn’t wait to eat the leftovers for lunch the very next day. This Broccoli Cheddar Soup is creamy, cheesy, and made in one pot! (*not tested). Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. It was good, and easy. I think I would increase the amount of spices next time (there will definitely be a next time). My daughter loves this recipe too. Honestly you don’t even have to puree the soup if you like it chunkier, but if you like it smoother, again, you have a few options.  My personal favorite method is to use an immersion blender, which you can use right in the pot!  Or you can transfer some of the soup to a traditional blender, just be careful, since the soup is hot. onion, chopped 1/2 c. flour Salt to taste Pepper to taste 2 c. milk 2 (13 3/4 oz.) I added extra cheese and a sprinkle more of the spices to taste and it was sooo delicious! And watch videos demonstrating recipe prep and cooking techniques. We’re definitely soup fans here and honestly, I make it year round! I added a few Texas Toast croutons and they were a nice addition. Butter – used to cook the veggies to provide a deep, rich flavor. Frozen potato tots are thawed and mixed with Cheddar, bacon and, you guessed it, frozen broccoli. I too found it initially bland. She loves them most when they are thick and rich. Every bit as good if not better than Panera :0. Melt 4 tablespoons of butter in a large stockpot over medium-high heat. Stir in the stock and … although change the spice ratio but my family loved it. I think adding the potato when you add the broccoli and carrots would be good, although you might want to cut them pretty small to make sure they can get fork tender in the 10-15 minutes. When to add them and how long to cook? I used milk I didn’t have half and half , I didn’t have mustard of any kind so didn’t use that but added a bit of poultry seasoning and that always adds a bit of coziness to a soup! So glad you love it! It turned out so good!! Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. That should thicken it up nicely 🙂. I did double the spices and only blended half the soup since we like big chunks of broccoli in our soup. The 600 calories listed are for one serving, however, they’re an approximation. And I love that this version of the recipe is so quick and easy! If you’re looking to bulk the meal up with a couple of side dishes or extras, here are some yummy ideas! When reheating, you may need to add a splash of water or chicken broth as it may thicken up. will follow your page for sure. Slowly whisk in broth, then stir in the half and half. Thank you very much! This recipe was great! You can try replacing the all-purpose flour with a cup for cup gluten free flour blend if you need to make this gluten free. If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. Add additional butter and flour, then whisk.  Cook about 1 minute. It’s also delicious topped with croutons or even diced ham! If you’re looking for a lower-fat version of this recipe, check out my recipe for Skinny Broccoli Cheddar Soup ! I havent been back to Panera since trying to recipe!! It was good and I will definitely make it again, just less onion next time. If you like Panera’s broccoli cheddar soup, this blows the pants off it. Yes, I’d do 2 double batches, just to make sure everything fits 🙂. It wasn’t thick at all (but not watery either! It should last 3-4 days. The cheddar isn’t a sharp cheddar, it’s a creamy mild tasting cheddar and if you ask me the soup isn’t in your face cheesy. This looks delicious! It looks and sounds incredible! Delicious and so easy to follow. Try my skinny broccoli cheese soup recipe instead! Broccoli Cheddar Soup Tips How do you keep broccoli cheddar soup from curdling? I got the same reading. Hi! Frozen broccoli usually cooks a little quicker since it is pre-blanched. Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain. I can’t believe I’m actually writing a review on broccoli cheese soup, as I abhor broccoli. This broccoli cheddar soup is sort of a copycat recipe from Panera Bread, but I honestly haven’t had that soup from there in years, so I can’t say for absolute certain if the flavors are spot on or not. Stir chicken stock into milk mixture. I subbed Pacific No-Chicken broth for the chicken broth. I will be trying more of your soup recipes and hopefully venture into some meat dishes and ones a little more complex. If it’s still not thick enough, try adding a bit more cheese. I know my kids will love this! Even my picky eaters loved it. THIS IS THE BEST SOUP EVER!!!! Thank you! The lid traps all the heat and steam in. 🙂 I followed the recipe exactly and made it in the instant pot. No need to go out to a well known bread … I cooked mine in a pressure cooker. I’ve been tweaking this recipe for years you guys.  So. If you want to save room in your freezer, pour the cooled broccoli and cheese soup into freezer storage bags and lay them flat. Stirring the cheese in slowly creates a smooth, velvety texture! Turn off the heat, then stir in the cheese little by little until melted. I bought the wrong thing 🙁, Without testing it myself, I can’t say for certain, but I think it’ll be just fine, albeit a bit rich 🙂. I had to increase the salt and pepper. So much better homemade! It was easy, quick and fun to make. This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes! *Storage times may vary based on temperature and conditions. I used frozen chopped broccoli and shredded carrots chopped finely and didn’t need to use an immersion blender. Excellent! This is an amazing soup!!! Stir in additional butter and allow to melt. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It won’t ruin it at all 🙂 We just like the smoother texture.  Do you happen to know how I could incorporate noodles into the instant pot version? Will be sharing…and making again! Turns out delicious every time!! I will find a different recipe and hope that it’s good! Was simmering on medium low per directions but was going to take too long so put in QuickPot for 8 min. Serve with some bread and possibly a salad, and it’s an easy, tasty meal.Â. Would you recommend making 2 double batches or will it work if I quadruple the recipe? I love your site. This woukd be awesome with avacado added! Tips for making Broccoli Cheddar Soup. I believe that gourmet meals should be something we can ALL enjoy. For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. Cook broccoli… Thank you so much! It may have been due to not enough liquid but i’m not sure. SUBSCRIBE to get our All-Stars eCookbook free, //

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