broccoli cheddar soup

This Broccoli Cheddar Soup From Delish.com is the soup you'll make all soup season. 

Broccoli Cheddar Soup

butter

yellow onion,

celery,

c. all-purpose flour

chicken broth

Kosher salt

black pepper

broccoli,

carrot,

c. whole milk

c. shredded cheddar,

Baguette,

Do you prefer extra cheddar or extra broccoli in your soup?

Excellent!  I thank those who mentioned the cold milk and curdling.  I warmed the milk in the micro after taking the soup off the heat while I added it and the cheese.  Worked beautifully.  I added about a tsp. of powdered cayenne pepper and a generous splash of sherry as well.  Thank you!

Great soup! I would sauté the carrots and celery prior to adding the chicken stock, but otherwise really good!

Very tasty! If anything I would do cook the veggies a little bit more, the carrots and celery weren’t cooked to my liking. Will definitely make again!!

As recommended, I added some hot liquid to the milk before adding to vegetables, used 1/2 cup more broth and cooked vegetables for 30 minutes instead of 20. All in all, it turned out pretty well, and I'll be making it again!

I haven't tried the broccoli cheddar soup yet, but it's an occasion because my little sister is sick, (I'm making that recipe for her) spring begins next week, and Easter is next month. Thanks, Delish! I hope she likes it!

I think I put in too much broccoli so I added extra broth. Then used my immersion blender to break up some of the vegetables. I added half as much milk, but extra cheese and it was still a tad thin, but really tasty.

I added more chicken stock along with a splash of whip cream. Tempered the milk. So good!

this is a 5 star recipe!
It is better than Panara Bread' Broccoli Cheddar!
Everyone is wild about it..YUM 😋

After reading all the reviews! I used 3 cups of my chicken stock. Sauté all veggies, except for the broccoli. Two cups of 2%. Cream would be way too  rich. Added extra broccoli for sure. I also used cheddar, pepper jack and Havarti cheese! I did follow the recipe, though I gave it my little twist.
thank you for the delicious recipe and all the views to read. I can’t wait to share it with someone. It came out perfect. So easy to do.

https://streaming.hearstdigitalstudios.com/manual_upload/5824f628e694aa62a295571f/mp4/Broccoli_Cheddar_Soup_FINAL_1478817329_4000_hd_v3.mp4

Our Broccoli Cheddar Soup tastes even better than Panera Bread's.

This panera broccoli cheddar soup will quickly become a family favorite, which you can make in just 30 minutes.

Copycat Panera Broccoli Cheddar Soup Recipe

onion,

carrots, julienned

butter, melted

flour

half and half

chicken stock

oz sharp cheddar cheese, shredded

tsp nutmeg

Salt and pepper,

Saute onion in 1 tbsp of melted butter...

Saute onion in 1 tbsp of melted butter until transparent.

In a separate pot, make a roux using...

In a separate pot, make a roux using the remainder of melted butter and 1/4 cup flour. Cook approx. 5 minutes over medium heat, constantly stirring with a whisk.

Slowly add in half & half, continue stirring.

Add chicken stock, stir and let simmer for...

Add chicken stock, stir and let simmer for 20 minutes.

Add in broccoli florets, carrots, and sauteed onions....

Add in broccoli florets, carrots, and sauteed onions. Let cook for another 25 minutes over low heat.

Stir in cheese until melted, add nutmeg and...

Stir in cheese until melted, add nutmeg and salt and pepper to taste.

ENJOY!!

Instant Pot Broccoli Cheese Soup is super cheesy, creamy and loaded with veggies. This Instant Pot Cheddar cheese Soup recipe gets ready under 20 minutes and is perfect for a chilly winter night.

Instant Pot Broccoli Cheese Soup

Broccoli

Carrot (cut matchstick style)

Onion

tsp Garlic

Butter

Bay leaf

Vegetable Stock

tbsp All-Purpose Flour

Half and half

Sharp Cheddar cheese, shredded (around 6 oz.)

Salt

Pepper powder

Dijon Mustard

Parsley

Bread bowl (Optional)

Turn on the Instant Pot on saute mode.

Melt butter. Add Garlic, bay leaf and onions. Saute them for about a minute.

Now add Carrots, Broccoli and vegetable stock. Mix. Cover the IP, vent valve on the sealing position. Press the manual/pressure button and set it for 3 minutes under high pressure.

Let the pressure release naturally for 5 minutes and then quick release the remaining pressure.

For soup base

Heat butter in a pan. Add flour and cook it for a minute, stirring constantly.

Now add half and half, Whisk constantly and cook for about 2 to 3 minutes. Make sure the mixture is lump-free.

For Roux

Open the Instant Pot.

Turn to saute mode on, add Roux, salt, pepper and dijon mustard, mix and cook for about 2 minutes or until soup starts bubbling.

Turn off the IP from sauteing mode. Now add cheese and mix thoroughly.

Instant Pot Broccoli Cheese is ready.

Serve it immediately in a Bread bowl or with crusty bread and a nice salad on the sides.

Enjoy!!

Lets mix in everything in the soup base.

Instant Pot Broccoli Cheese Soup is super cheesy, creamy and loaded with veggies. This Instant Pot Cheddar cheese Soup recipe gets ready under 20 minutes and is perfect for chilly winter nights.

#broccolicheesesoup #panera #instantpot

For homemade Soup bowl recipe click here https://youtu.be/YRWh37Zj9MA

Detailed Recipe of Instant Pot Broccoli Cheddar Soup
https://www.cookingcarnival.com/instant-pot-broccoli-cheese-soup/

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Instant Pot Broccoli Cheese soup | Broccoli Cheese soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Broccoli Cheese Soup

onion

carrots (diced)

broccoli

½ teaspoon each thyme and garlic powder

salt & pepper (to taste

light cream

cheddar cheese (shredded)

parmesan cheese (fresh)

In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses &amp; reserved chopped vegetables and serve immediately.

https://content.jwplatform.com/videos/wIu8rhtE.mp4

Broccoli Cheese Soup is one of our favorite quick and easy meals any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.  The best part is that this broccoli cheese soup is ready in 20 minutes start to finish!

20 Minute Broccoli Cheese Soup

Creamy, cheesy, and better than any restaurant, this Pumpkin Broccoli Cheddar Soup is hiding a fall veggie addition that you and your family are going to love! Made in one pot in less than an hour, you can be on your way to comfort food any night of the week.

Pumpkin Broccoli Cheddar Soup

unsalted butter (divided)

onion (diced)

celery

garlic (minced)

kosher salt (plus more to taste)

nutmeg

cloves

cayenne pepper

black pepper (to taste)

all-purpose flour

heavy cream (or half & half)

pumpkin puree (fresh

carrots

Cabot cheddar cheese (hand-shredded)

¼ cup pepitas (toasted)

Melt 2 tablespoons butter in a Dutch oven over medium heat. Saute onion and celery about 5 minutes, until softened. Add garlic, salt, nutmeg, cloves, and peppers and stir, cooking an additional 1 minute.

Add remaining butter and melt. Once melted, add flour and cook 2-3 minutes, whisking constantly, until thickened.

Gradually stir in chicken broth, whisking constantly. Gradually whisk in cream and pumpkin puree, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.

Add broccoli and carrots to pot and simmer until vegetables are crisp-tender, 15-20 minutes. Stir occasionally. Taste and season with salt and pepper, as desired.

If you would like a smoother soup, you can choose to use an immersion blender at this point to break up some of the vegetables.

Remove soup from heat and stir in cheese until melted. Taste and season if needed. Ladle into bowls or bread bowls, sprinkle with pepitas and additional shredded cheese and serve.

Creamy and comforting broccoli cheese soup, the ultimate soup to keep you cozy! Don&#x27;t forget to check out our step by step photos and tips above!

garlic

kosher salt (divided)

mustard powder (or 1 tbsp Dijon mustard.)

tsp paprika (optional)

Tbsp. all-purpose flour

sharp cheddar cheese (shredded plus more for garnish)

In a Dutch oven, heat olive oil over medium heat.

Add onion, carrots, ½ teaspoon salt, and pepper to a large pot or Dutch oven. Cook, stirring occasionally, until softened, about 5 minutes.

Add garlic; cook, stirring often, 2 minutes.

Stir in flour; cook, stirring constantly, 2 minutes.

Gradually whisk in stock, breaking up any lumps. Stir in half and half.

Increase heat to medium-high to bring to a simmer. Reduce heat to low.

Add broccoli and remaining ½ teaspoon salt to pan. Cover, and cook at a low simmer until broccoli is tender, about 15 minutes.

Stir in shredded cheddar and mustard until smooth. Taste, and add salt, if desired. Garnish servings with cheddar.

Creamy, cheesy and delicious Broccoli Cheese Soup ready in no time at all! The comfort food classic is made with fresh broccoli and a creamy, cheesy soup base, guaranteed to keep you cozy and the whole family happy!

RECIPE: https://preppykitchen.com/broccoli-cheese-soup/

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This Broccoli Cheddar Soup Recipe is creamy, cheesy, and loaded with all your favorite veggies like onions, carrots, celery, and loads of fresh broccoli. Made entirely in one pot on the stovetop, enjoy this comforting broccoli cheddar soup with a light salad and a fresh loaf of bread.Find Slow Cooker and Instant Pot instructions in the Notes below.

Broccoli Cheddar Soup Recipe

olive oil

tbsp butter

onions

carrot (diced)

broccoli broccoli florets))

vegetable broth ((or chicken broth, chicken stock,

tsp salt

tsp black pepper

thyme

whole milk (plus more as needed)

cheddar cheese (plus more to garnish)

Cook the vegetables (mirepoix). Chop and prepare your vegetables. Add the olive oil and butter to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine.

Add the Broccoli. Add the broccoli florets to the cooked vegetables. Mix well to combine and cook until broccoli is softened (if necessary, add 2-3 tablespoons of water to the pot to prevent the vegetables from burning).

(Optional)  if you prefer a chunkier soup, remove approximately 2-3 cups of cooked and softened vegetables, dice (optional) and set aside.

Simmer. Add the broth (chicken, vegetable, or bone broth) and season with salt, pepper, and thyme. Mix well and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes.

Make the flour mixture. As the soup simmers whisk together the all-purpose flour with 2 cups of milk and shred the cheese.

Temper the flour mixture. To prevent the milk from curdling, slowly whisk boiling broth from your soup pot (1 tablespoon at a time) with your flour mixture. Once warm, slowly whisk into your soup and remove from heat.

Blend. Use an immersion (hand) blender, standing blender, or food processor to blend the soup. For a smooth soup, you may blend the whole thing, or, for extra chunky soup, simply blend half the pot. 

Add the cheese and serve. Stir in the cheese, chopped vegetables (optional), and season with additional salt and pepper, to taste. Serve garnished with additional shredded cheese and cooked broccoli florets, if desired.

Recipe video above. This Broccoli Soup is a cream of broccoli soup that&#x27;s thick and creamy, with a great hit of cheese! It&#x27;s creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don&#x27;t forget the hot crusty bread for dunking!

Easy Broccoli Cheese Soup

tbsp (15 grams) butter ((or olive oil))

garlic (, minced)

onion (, diced (brown, white yellow))

chicken

(325 milliliters) water

potatoes

salt

(150 grams) cheddar cheese (, shredded (or other cheese of choice))

(165 milliliters) cream

cheese

Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.

Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.

Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).

Stir in cream, then add cheese a handful at a time, stirring in between to melt.

Taste and add more salt if desired.

Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

This is our favorite broccoli cheese soup. The flavor is simply incredible. It's creamy, cheesy, and has the perfect amount of broccoli bites hiding in the thick soup. We lighten it up by eliminating the usual flour and butter roux, but you will never know that this is a healthier version. 

onions,

garlic cloves, smashed

russet potato, peeled and diced

EACH: sea salt and pepper

extra-sharp cheddar cheese, grated

Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces. 

Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes. 

Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.

Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender. 

Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli. 

https://content.jwplatform.com/videos/yoDOBSsk.mp4

This crazy delicious Creamy Tortellini Soup is a cozy 25-minute dinner recipe that is surprisingly healthy, too. Instead of being loaded with cream (like most tortellini soup recipes), this one is made creamy with a little cashew butter.

Healthier Creamy Tortellini Soup 

Vegan Broccoli "Cheddar" Soup with Jalapeño - a fast and easy weeknight recipe that is healthy, vegan and keto!

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