So, Maria, you are looking for a cheesier soup that’s thicker. I’m Summer, an editor at Simply Recipes. Stir Cheddar cheese into vegetable mixture until cheese melts. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Please review the Comment Policy. Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Is there anything more hearty, cheesy and perfect than Broccoli Cheddar soup? You may be able to find more information about this and similar content on their web site. Chop the potato and onion and fry gently in the oil STEP 2 Trim the broccoli and cut the stems into 1/2 inch slices. Mark, what kind of cheddar cheese did you use? Sometimes I sneak in a tablespoon of nutritional yeast when I want a bigger cheesy flavor, too. So, when I saw the leaves beginning to fall from the trees, I decided to whip up this creamy broccoli cheddar soup. Add paprika, garlic powder, dry mustard, salt and pepper, stir. While mixture is simmering, chop the broccoli and carrots. I’m one of those that can cook anything… As long as there’s a recipe to follow! Hmmm. Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. (If using a blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!). Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Will hunt for a recipe elsewhere, this one is a big NO. Step 2 Add broccoli, … I reduce the milk to only 1 cup so as not to dilute the broccoli flavor as much. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. There are a few keys to making this soup really special: While I prefer to use a cheddar cheese for this soup, you can substitute almost any mild cheese, such as Colby Jack. Have these ingredients delivered or schedule pickup SAME DAY! Melt the butter in a large Dutch oven or pot over medium heat. Thank you! Drain broccoli. Glad you liked the taste! 4 Puree the soup: Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender. Slowly add milk and bring to a simmer, then stir in cheddar. And maybe add a little fancy aged cheddar or parm to boot. If so, how? Perfect on a winter night, yet we crave it year round. I agree with the lack of flavor comments. Remove a bit of the broccoli and chop it, blend the rest of the soup. During the cold winter months, everyone should have at least one great soup recipe that’s not only warming and filling, but that can also be made quickly on any given weeknight. Sorry, our subscription service is unavailable. Serve with bread. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. My only change was to add a touch of fresh garlic (because I love the stuff and put it everything that isn’t a dessert). For the ultimate in comfort food, try one of these broccoli and cheese soup recipes.We’re soup-er enthusiastic about all our soup recipes—from the sumptuously cheesy recipes on this page and Healthy Living soups to our classic tomato soups and potato soups. Nick has been writing delicious recipes for the home cook for almost a decade. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy. After all of that doctoring the soup was ok, but still not very flavorful or the right texture. Chicken stock instead of veggie broth and it turned out so good! This tasted great. https://www.food.com/recipe/panera-broccoli-cheese-soup-150384 Any deviations, and break down. For me this soup was too thin and not very cheesy… and I even left out 1 of the cups of milk. Rich, creamy comfort food! If you need to make this recipe gluten-free or low-carb, just skip the flour! Not sure what it was missing. Broccoli Cheddar soup is super fast and easy to make and so delicious! It basically tasted like watery broccoli once I got to the end of the recipe, and I had used more flour than instructed and 1 cup heavy cream with 1 cup half and half instead of 2 cups milk. Broccoli Cheddar Soup Panera Copycat recipe!Welcome back to the Mini Farm!! Leftovers of this soup will last in the fridge for about five days and reheat well in the microwave or over low heat on the stovetop. Steps. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. I added florets of broccoli and cheese at the end and it turned out delicious. Glad you liked the soup. I would use half a quart (2 cups) of stock instead of the full quart to make it thicker. For serving, we love to dip in some homemade garlic bread, but if you haven't had enough broccoli and cheese we definitely recommend this broccoli cheesy bread. Nooch–it’s not just for vegans! Season with salt and pepper to taste. I added in another half head of broccoli, an additional 8 ounces of cheddar, and a lot of salt, pepper, and garlic to try and save this. This content is imported from {embed-name}. Must try like this! Hi, Mary! This simple Broccoli Cheddar Soup checks all the boxes—plus, it’s easy to make in one pot. As i prefer my soups a bit thick in texture. I suppose if it were a nice strong one, the flavor would go further. Hi Elana! And what kind of cheddar were you using? But it sounds like your troubleshooting at least made the soup closer to what you’re looking for, so I’m glad you know your way around a soup pot. Will be making again. Chicken stock will simply not taste the same. I use white pepper to avoid black specks in the soup. To make it creamier and thick in consistency fresh cream, milk and cheeses are added. All photos and content are copyright protected. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly. This easy one-pot broccoli cheddar soup is so comforting during cold months. I defrosted frozen broccoli to reduce water content. Add the stems to the onion and potato mixture. Slowly whisk in broth, then stir in the half and half. Your comment may need to be approved before it will appear on the site. Butter: Stick with butter not olive oil here for best flavor. This was absolutely delicious. Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed … Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Thank you! Been there. I didn’t make this one, I have your original recipe that I got over 5 yrs ago and I really like it. Mix in cheese and stir until just combined. Rich, creamy comfort food! Cheese? Hello! The first time I made this soup, I knew I would be making it again because it is amazing, and completely comparable to Panara Bread. A good broccoli cheddar soup is hard to beat. I used almond milk however. P.S. Add broccoli stalks and potato pieces to pot and stir to coat in butter. The only change I made was I used frozen broccoli, and did a partial thaw, then put in food processor and and pulsed it until small. Add milk and the blanched broccoli (except what you're saving for the topping). 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