ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
BROCCOLI-CHEDDAR SOUP
You can't help but feel good eating broccoli and cheddar soup with its reassuringly familiar flavors and rich, indulgent texture. Happily, this recipe will leave you feeling good afterward too, energized and satisfied instead of overstuffed.
Provided by Ellie Krieger
Categories appetizer
Yield Serves 4 (serving size 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
- Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
- Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
- Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
- Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
- BEFORE:
- 700 CAL.
- Sat. Fat 36g, Chol. 170mg
- Fiber 3g, Sodium 1440mg
- AFTER:
- 320 CAL.
- Sat. Fat 9g, Chol. 45mg
- Fiber 4g, Sodium 660mg
BROCCOLI CHEDDAR SOUP
Make and share this Broccoli Cheddar Soup recipe from Food.com.
Provided by kylekoerner
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Melt butter in stock pot on medium, add onion and cook til' soft. Add pepper and garlic, and cook for a few minutes. Add broccoli and chicken broth. Bring to a boil, then simmer to broccoli is tender (10-15 minutes).
- 2. In separate bowl, whisk flour into milk until completely dissolved. Stir into soup, stirring frequently ti'l thickened. Reduce heat to low, and then stir in cheese til smooth and heated through. Salt to taste.
- Serves 4-5.
Nutrition Facts : Calories 528.5, Fat 36, SaturatedFat 22.3, Cholesterol 105.8, Sodium 1175.2, Carbohydrate 21, Fiber 4, Sugar 7.2, Protein 31.7
WISCONSIN BROCCOLI-CHEDDAR CHEESE SOUP
Make and share this Wisconsin Broccoli-Cheddar Cheese Soup recipe from Food.com.
Provided by chris brossard
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat.
- Add flour; cook and stir 30 seconds or until bubbly.
- Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
- Add broccoli and red pepper; return to a boil.
- Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
- Add cheese; stir over low heat just until cheese melts (do not boil).
- Ladle into four soup bowls; top with chives.
NEW YORK SHARP CHEDDAR BROCCOLI BACON SOUP
This creamy soup is wonderful for dinner parties, work socials, or for a homemade family table meal.
Provided by Stephanie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy.
- While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned), stirring frequently.
- Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling.
- Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally.
- Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.) Add broccoli and cooked bacon.
- Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream.
- Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.
Nutrition Facts : Calories 754.2, Fat 62.4, SaturatedFat 36.6, Cholesterol 184.6, Sodium 1078, Carbohydrate 16.9, Fiber 0.9, Sugar 5.5, Protein 32.7
BROCCOLI & CHEDDAR SOUP
Make and share this Broccoli & Cheddar Soup recipe from Food.com.
Provided by Ludwigj
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300.4, Fat 17.6, SaturatedFat 10, Cholesterol 45.4, Sodium 361.3, Carbohydrate 26.7, Fiber 1.1, Sugar 5.4, Protein 9.8
BROCCOLI SOUP WITH CHEDDAR CHEESE
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won't overcook.
Categories Soup/Stew Appetizer Broil Kid-Friendly Dinner Lunch Cheddar Broccoli Winter Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
- Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
BROCCOLI AND AGED CHEDDAR SOUP
Make and share this Broccoli and Aged Cheddar Soup recipe from Food.com.
Provided by DaveUSF
Categories Cheese
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Warm butter and olive oil in a large pot. Add broccoli (chopped into small piece) and onions and saute for a few minutes.
- Add the vegetable stock and and simmer until the broccoli is cooked (20-30mins).
- Pour into a blender and puree. I like it a little chunky so I do a quick puree.
- Return to pot and add the Worcestershire sauce, heavy cream and cheddar, nutmeg, salt and pepper. Simmer on low for 15-20 minutes.
- Stir in sherry and parsley and remove from heat. Garnish with Sprig of parsley and any remaining crumbled aged cheddar!
BROCCOLI SOUP WITH SHARP CHEDDAR
This recipe originally came from an old Milk Calendar. I may have changed it a bit over the years. It's creamy without having to add extra fat and each person can add as much or as little of the shredded cheese as they like.
Provided by soursugar
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop potatoes and onions. Remove broccoli stalks from florets; peel and chop; set florets aside.
- Bring broth to boil in a large pot. Add potatoes, onion and broccoli stalks, bring to a boil. Reduce heat, cover and simmer 20 minute Add florets and simmer 5 min more.
- Add orange rind, thyme, salt and pepper. Blend in batches with the milk. Reheat slightly before serving. Pour into bowls and sprinkle with 1/3 cup cheese for each bowl.
Nutrition Facts : Calories 392.5, Fat 16.1, SaturatedFat 9.6, Cholesterol 48.1, Sodium 1283.2, Carbohydrate 44.3, Fiber 6.9, Sugar 5.5, Protein 20.9
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