Broccoli Cheddar Soup Made With Yogurt Food

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

BROCCOLI SOUP WITH YOGURT

Steps:

• Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
• Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
• Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

BROCCOLI CHEDDAR SOUP

Steps:

• Melt butter in pot.
• Add olive oil, onion, and garlic and saute until onion is tender.
• Don't only use the florets skin the stalks and add them too -- they're great!
• Add broccoli and water and bullion to barely cover the broccoli.
• Bring to boil and cook until broccoli is al dente (which means "to the tooth" easy to bite through but still has firmness). About 10 minutes.
• If you like it smooth puree all or part in a blender or stick blenders work great!
• Add can of Campbell's Broccoli cheese.
• Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. -- if not thick enough, add 2T of flour for each quart of water.
• Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
• Finish with heavy cream to taste but you may no longer boil.
• Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.

FRESH BROCCOLI AND CHEDDAR SOUP

Steps:

• Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer.
• Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft.
• Add the flour and saute one minute longer mixing thoroughly with the butter and onions.
• Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender.
• Puree the soup with an immersion blender (or in small batches in a food processor).
• After pureeing, add the milk and bring the soup to a simmer.
• Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling.
• Season to taste with salt and pepper and top with remaining shredded cheese.

BROCCOLI & CHEDDAR SOUP

Steps:

• Melt the butter in a medium saucepan over medium-high heat.
• Add the onion, and cook, stirring, for 3 minutes.
• Add the flour and cook until golden, 1 to 2 minutes more.
• Stir in the cheese and stock, and simmer until thickened, 5 to 10 minutes.
• Stir in the broccoli and cook until heated through.
• Season with salt, pepper, and paprika, if desired.