While the … Sweet Potato Red Pepper and Coconut Milk Soup (vegan, GF) – Ready in 10 minutes and so thick and satisfying! Slowly add the vegetable stock, whisking constantly. Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. Sprinkle the flour over and stir well. I'm so glad you've found my site! I prefer extra-sharp, although sharp may be used. Stir into This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. Melt the butter and cook the onions and carrots for 2 minutes. Pre-grated cheese in ziptop bags is resistant to melting and won’t incorporate well. delicous soup!!!! Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese. or extra sharp cheddar cheese, plus more for serving**. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/2 inch. Cooking with pumpkin, Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), Roasted Carrot and Red Pepper Peanut Soup, Creamy Vegan Corn and Red Pepper Blender Soup, Sweet Potato Red Pepper and Coconut Milk Soup, 1 tablespoon + 4 tablespoons unsalted butter, divided, 1 small or medium sweet yellow onion, diced small, 2 cups low-sodium vegetable stock (chicken stock may be substituted), 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems, 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch, 3/4 teaspoon freshly ground black pepper, or to taste, 1/2 teaspoon smoked paprika or regular paprika, optional and to taste, 1/2 teaspoon dry mustard powder, optional and to taste, pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor), 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. Melt butter in pot over medium-high heat. If you like Panera’s broccoli cheddar soup, this blows the pants off it. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. In a small bowl, stir cornstarch into water until dissolved. I loved this soup beyond words. Mix in cheese and stir until just combined. // After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Taste and add more salt as needed. Drumroll, please! Let them simmer on medium low for about 25 minutes until … Add in onions and cook, stirring frequently … While whisking, slowly pour in milk then chicken broth. 1,543 Comments. Don't give up on velveta cheese, it really adds alot of flavor. Not only that, it’s some of the best soup I’ve ever tasted, period. You’ll be rewarded with the best, creamiest, richest, and most amazing soup. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. The cayenne doesn’t make the soup hot in the least, it makes it not taste boring. Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Mix in milk and garlic powder. Not only that, it’s some of the best soup I’ve ever tasted, period. Substitute cauliflower florets for half of the broccoli. Turn the Instant Pot and set to Saute. ⭐ Next, add chicken stock and nutmeg and bring to a low boil.Add broccoli and carrots and simmer until tender. 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. It seems everyone has their own copycat version of Broccoli Cheddar Soup Recipe from Panera Bread. Cook stirring constantly until mixture begins to thicken. Cut the ingredients in half and prepare just 2-3 servings of soup for a smaller household. Serve warm with more cheddar if desired. Or reheat individual servings in a microwave safe bowl in the the microwave on 50% power, stir occasionally. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Broccoli Cheese Soup – dinner is ready in 30 minutes with this comforting, creamy, hearty soup that’s a meal by itself. Sometimes I like extra broccoli so I use 4 cups. Leftover soup can be stored in the fridge in an airtight container for 3 days. **Use freshly shredded cheese from blocks of cheese for best flavor and texture. Season with salt and pepper to taste. Roasted Carrot and Red Pepper Peanut Soup (vegan, GF) – Thick, rich, and loaded with smoky flavors! Truly the BEST Broccoli Cheese Soup! Read the recipe at least twice before beginning because while it’s a simple soup, there are a few fast-moving stages. & Gradually pour milk into flour mixture while whisking constantly. Use a high-quality cheddar cheese that you grate yourself. Once the soup is bubbling at the edges, reduce the heat to low. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While soup simmers, grate the cheese. peanut butter comfort I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. I did add 1 cup of real grated cheddar cheese… Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. Keep in mind cheese may separate a little upon reheating it will still taste delicious though. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. ⭐ First, saute onion and garlic in butter until onion is translucent. This is deliciously cheesy, amazingly rich and creamy, and it has plenty of fresh broccoli (cut into itty bitty pieces of course) dotted throughout. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. … Recipe from Averie Cooks. Broccoli Cauliflower Cheese Soup. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Melt butter in a pot over medium heat, then add the onions. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. It’s absolutely perfect comfort food and I couldn’t stop eating it. Immune-Boosting Vegetable Soup and Broth – (vegan, GF) – Easy soup that’s healthy, nourishing, and keeps you healthy! Add the broccoli and stir to coat. Chop the onions and carrots, while they soften in the pot, prep the broccoli. Taste test and add in extra salt and/or pepper, if desired. Slow Cooker Creamy Tomato Basil Tortellini Soup. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown. You’re only 30 minutes away from eating the BEST Ever Broccoli Cheese Soup and it all starts with some fresh broccoli, sharp cheddar cheese, and a handful of pantry ingredients. It melts well and gives a very creamy texture. Add the stock, spices, broccoli and … Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes. It's perfectly cheesy, hearty, rich, creamy, and it's super easy to make! Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. Stir in the cheese until melted and incorporated fully, less than 1 minute. While the oven is heating, stir the soup, milk, mustard and cheese in a 1 1/2-quart casserole. This is the best broccoli cheese soup. Broccoli Cheese Soup for 2. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Pair it with fresh bread for a delicious cozy dinner. Add the broccoli, carrots, and onions. Add salt and pepper. Creamy Tomato Soup (vegan, GF) – Panera copycat that’s fast, easy, and healthy! Then stir in the flour (this will help to thicken the soup). Step 3 We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. It’s an easy soup to make and is ready in 1 hour. Thank you. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. Serve healthy broccoli in a comforting soup. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted. Published November 18, 2015. Nothing fussy or complicated, just awesome tasting dishes everyone loves! I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. Soup will keep airtight for 5 to 7 days in the fridge. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Stir in the chicken stock until it is evenly combined. I used fat-free half-and-half to reduce the fat amount. Remove from heat. While the slow cooker is the “set it and forget it” … Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened … Bye-bye germs! Makes about 8 cups. Pour in batches into blender and puree. Heat the oven to 350°F. Tips for the Best Broccoli Cheese Soup Recipe Easy Broccoli Cheese Soup Make the easiest, and best broccoli cheddar soup in just 20 minutes! Serve hot. Bye-bye germs! Season with salt and pepper. I ate it for lunch and dinner for a couple straight days until it was gone. Grab a spoon because we’re serving up soup for dinner tonight! (This step is optional, … originally published January 9, 2015 — last updated April 14, 2020 Cook over low heat until the veggies are tender for 20-25 minutes. Its by far the best broccoli cheese soup that I have ever made. Don’t use the cheapest cheese you can find because the flavor just isn’t there. The only changes I made were using two different types of full-fat dairy because that’s what I normally keep stocked, and a slight tweak of the seasoning. The Best Instant Pot Broccoli and Cheese Soup. This is the only cheesy broccoli soup recipe … Stir chicken stock into milk mixture. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Reduce heat, and stir in cheese cubes until melted. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes. While mixture is simmering, chop the broccoli and carrots. If you like Panera’s broccoli cheddar soup, this blows the pants off it. It’s an easy soup to make and is ready in 1 hour. Add the onion and cook until tender, … Our recipe ideas include classic flavour combinations like broccoli and blue cheese, plus topping ideas including croutons. This recipe was inspired by some intense Google searching to find the very best method of making broccoli cheese soup – and the Averie Cooks recipe was the clear winner of the internet, so that is what largely inspired this recipe! Use a high-quality cheddar cheese that you grate yourself. They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. Slowly add the half-and-half, whisking constantly. I’ve been on the Instant Pot train for a while now, and I won’t be getting off anytime soon. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! The soup should be thickened by now. For a larger family, double all of the ingredients to yield about 11-12 cups of soup. Even people who ‘don’t like broccoli’ should love broccoli when it’s bathed in a creamy, cheesy broth. Reheat over warm heat on the stovetop in a saucepan, stirring frequently. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup. Reheat gently in the microwave. … While one thing is simmering, you need to be chopping for the next stage, while stirring the simmering pot intermittently between chopping. Stir intermittently. *From about 2 heads of broccoli, use floret portion only. * Percent Daily Values are based on a 2000 calorie diet. Cheesy Vegetable Chowder (aka Broccoli Cheese Potato Soup). Remove from heat and set pan aside. Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, no added salt) – Ready in 5 minutes and packed with flavor! Return to pot over low heat and add the grated cheese… This is creamy comfort food that is not only easy, but oh so flavorful with tender broccoli, … Cook until just warmed through. Stir to combine. **For milder flavor use sharp cheddar for bolder flavor use extra shape cheddar cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. But you’d think that it was made with heavy cream based on how thick, rich, and truly decadent it tastes. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Let me show you one of my family’s best soup recipes that comes very close to the Panera Bread version. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it. Read the recipe at least twice before beginning. Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. Add the broccoli, carrots and onions. How do you make broccoli cheese soup? All images and content are copyright protected. ⭐ Then, with the heat on a very low simmer, slowly stir in cheese … I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. Stir in broccoli. *Whole milk or 2% milk will work but soup won’t be as creamy. Melt the butter in a large Dutch oven or pot over medium heat. Stir in the milk and mustard until combined. 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