Sheilas Broccoli Cheddar Soup 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.

SANDY'S HOMEMADE BROCCOLI AND CHEDDAR SOUP

Steps:

• Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
• Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
• Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

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.

CHEESY CHEDDAR BROCCOLI SOUP

Steps:

• Combine all ingredients, except cheddar and parsley in large saucepan.
• Bring to boil, stirring.
• Lower heat and simmer about 30 min.
• ,or until veggies become tender, stirring often.
• With slotted spoon, remove about half of broccoli, celery, and onion to food processor or blender.
• Blend until smooth.
• Return to saucepan and stir.
• Slowly add cheddar cheese, stirring constantly until cheese is completely blended into soup.
• Before serving, garnish with a sprinkle of parsley, if desired.

BROCCOLI & CHEDDAR SOUP

Steps:

• Heat the olive oil over medium heat, add the onions and garlic. Cook until onions are translucent.
• Add potato and broccoli and cook until potato is tender, but not mushy. (Maybe 10-15 minute depending on the size of your potatoes.).
• Add 2 tbsp of flour over the veg and stir to cook the flour.
• Add chicken stock and stir. Bring to a boil and boil for 3-5 minutes. This will slightly thicken the soup.
• Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
• Once pureed, add the grated cheddar cheese. Stir to combine.
• Season with salt and pepper.

SWISS 'N' CHEDDAR BROCCOLI SOUP

Steps:

• In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

BROCCOLI & CHEESE SOUP

Steps:

• Saute onion and celery in butter in saucepan over medium heat until tender.
• Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).

CREAM OF BROCCOLI AND CHEDDAR SOUP

Steps:

• In a soup pot heat olive oil over medium-high heat and cook onion.
• When onion is translucent add broccoli and chicken broth.
• Cook until broccoli is tender, about 3 minutes or so.
• Add mashed potatoes, mixing well until incorporated.
• Heat for 5 minutes, then add milk and bring back up to temperature.
• Add cheddar cheese and stir until melted through.
• Salt and pepper to taste.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

Steps:

• Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.