broccoli cheese soup

A clean, herb-infused broth makes this slow cooker tortellini soup with Italian sausage a favorite to keep in your weekly meal plans.

Slow Cooker Tortellini Soup with Sausage and Kale

sweet Italian sausage

onion diced

celery

garlic pressed

salt

black pepper

carrots diced

tomatoes

chicken stock

basil

oregano

parsley

lacinato dinosaur kale (veins removed)

3-cheese tortellini

Parmesan cheese

Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.

Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.

Add the tortellini and the kale to the slow cooker and cook for 30 minutes.

Ladle into bowls and sprinkle with parmesan cheese.

Broccoli & Cheese Soup - Panera Copycat Recipe

butter

onion

flour

half-and-half

chicken broth

broccoli

julienne/matchstick carrot

cheddar cheese

nutmeg

pepper

Melt butter in small stock pot or large saucepan. Sautee onions in melted butter until translucent.

Sprinkle flour in and stir. Let cook over medium heat for 2 minutes.

Gradually whisk in the half & half, a little at a time. Allow to thicken slightly before adding more. Whisk constantly.

Add broccoli and carrots. Cook over low heat for 25 minutes, stirring regularly.

Remove 1 cup of mixture from pot and blend (with standard or immersion blender). Then return to pot.

Add cheese and cook for 5 more minutes, stirring frequently.

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

Broccoli Cheese Soup

carrots (diced)

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)

garlic (minced)

kosher salt (plus more to taste)

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

half and half

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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A low-carb broccoli and cheese soup recipe that is delicious and comforting -- perfect for an easy dinner any night this fall.  Bonus: the leftover soup reheats well and makes a great low-carb lunch the next day! 

Low-Carb Broccoli Cheese Soup - Keto and Gluten-Free

bacon,

cheddar cheese, shredded

olive oil

onion,

garlic cloves,

heavy whipping cream

oz frozen broccoli floret

oz cream cheese, softened

tsp kosher salt

tsp black pepper

tsp xanthan Gum, optional thickener

In a large pot over medium heat, add...

In a large pot over medium heat, add olive oil, onions, and garlic. Season with salt and pepper. Saute until onions and garlic translucent and tender.

Add chicken broth and heavy cream. Stir, then...

Add chicken broth and heavy cream. Stir, then bring to a simmer.

Add broccoli and cook for 10 minutes, until...

Add broccoli and cook for 10 minutes, until the broccoli is tender.

Reduce heat to low, and add the cream...

Reduce heat to low, and add the cream cheese. Add the shredded cheese one cup at a time, stirring until the cheese is melted and the soup is smooth.

Optional: to thicken the soup, add 1/2 tsp...

Optional: to thicken the soup, add 1/2 tsp of xanthan gum. Stir well.

Taste for seasoning, and add salt and pepper...

Taste for seasoning, and add salt and pepper to taste.

Remove from heat.

Serve with shredded cheese and crumbled bacon.

This ​Instant Pot Broccoli Cheese Soup brings the great flavor of Panera&#x27;s classic soup home. It is fast and easy to prepare and is a perfect make ahead meal for a busy week. This soup allows you to enjoy a healthier, but still very delicious, version of the favorite and for a fraction of the price! Your stomach, wallet and waist will thank you for making this and your whole family will love it!

Instant Pot Broccoli Cheese Soup Recipe

butter 3 tbsp

broccoli broccoli florets

onions, diced 1

carrots, julienned 2

all purpose flour 1/4 cup

vegetable stock 2 cups

garlic 5

milk

cheddar cheese, grated 8.oz

nutmeg ground 1/2 tsp

black pepper crushed 1 tsp

red chilli flakes, 1 tsp

bread bowl 1

https://mediavine-res.cloudinary.com/video/upload/avbcto4z66mok2vicax5.mp4

Keto broccoli cheese soup brings the great flavor of this classic Panera soup home. It is fast and easy to prepare and is a perfect make ahead meal for a busy week. This soup allows you to enjoy a healthier, but still very delicious, version of the favorite and for a fraction of the price! Your stomach, wallet and waist will thank you for making this and your whole family will love it!

Instant Pot Broccoli Cheese Soup

Instant Pot Panera Broccoli Cheddar soup is rich, creamy, thick and tastes the closest to Panera &#039;s Broccoli Cheese soup. This Instant Pot Broccoli Cheddar soup is perfect for a quick and easy dinner.

Instant Pot Panera Broccoli Cheddar Soup

onion (**roughly chopped yellow onion)

tbsp Unsalted Butter

tbsp All-Purpose Flour

cheddar cheese (**I used extra sharp)

Paprika

tsp Black Peppercorns

tsp dijon mustard paste

(**according

Cheddar (**according to taste)

Broccoli (**few small florets blanched)

Set the Instant Pot on SAUTE at NORMAL heat settings. Add butter and when it melts immediately add the onion and the garlic. Saute for about 1 min or until they begin to turn limp.

Reduce the heat to LOW. Add the flour now only if you own an older model Instant Pot as newer models are sensitive (newer model Instant Pot owners skip this STEP &amp; move to the next step and add the roux after the pressure cooking cycle is over , at #STEP 8). Stir briskly and saute for 30 seconds. **Newer model Instant Pot owners Read NOTES. below for roux instructions.

Now, add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. There should not be any lumps at all.

Next, add the carrots and all the seasonings. De-glaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits &amp; crumbs stuck at the bottom of the pot. This will prevent the BURN error!

CANCEL the SAUTE function. Add the Broccoli florets and give everything a very good mix.

Close the lid. Seal the Valve and PRESSURE COOK on HIGH for 1 min.

Once the pressure cooking cycle is over the Instant Pot will begin to beep. Immediate perform a Quick pressure Release (QPR) by moving the valve manually from the SEALING to the VENTING position.

When the floating pin drops open the lid carefully and add the room temperature or warm half &amp; Half (warm it up slightly in the microwave oven). Do not add fridge cold dairy.

Turn back the SAUTE function &amp; set it on LOW. Give everything a good mix and grab a potato masher and mash a few cooked broccoli. This will add a lot of body to the soup. Bring the soup to a simmer.

When the soup begins to just simmer, immediately Turn OFF the Instant Pot.

Now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.

Check for seasoning. You can always add more black pepper &amp; salt according to your preference. Serve hot. Enjoy!

https://www.youtube.com/watch?v=5eLdU43UZxg

Instant Pot Panera Broccoli Cheddar Soup recipe is a perfect comfort food that you can make easily with healthy fresh broccoli florets, cream, cheese and carrots. This Instant Pot Broccoli Cheese soup tastes even better than Panera's Broccoli Cheddar Soup and tastes so good with crusty bread. A perfect easy soup for a quick and easy dinner.

Get the full recipe with ingredients, measurements & lots of tips: https://foodiesterminal.com/instant-pot-panera-broccoli-cheddar-soup/

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#instantpotbroccolicheesesoup #instantpotbroccolisoup #instantpotbroccolicheddarsouppanera #panerabreadbroccolicheddarsoup #instantpotpaneracopycatbroccolicheddarsoup #instantpotpanerabroccolicheesesoup

Instant Pot Panera Broccoli Cheddar Soup | Instant Pot Broccoli Cheese Soup | Foodies Terminal

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 

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Loaded Baked Potato Soup Recipe by Tasty

russet potato, washed

onion, diced

oz cream cheese

shredded cheese

bacon, diced

fresh chive, chopped

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.

Bake in preheated oven for 40-50 minutes.

Once cooled, peel and mash potatoes, and set aside.

Heat oil in large pot over a medium-high heat.

Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.

Bring in flour and stir until mixture is lightly browned.

Add in the chicken broth and cream cheese. Stir until fully incorporated

Garnish bowl with shredded cheese, bacon, and chives.

https://vid.tasty.co/output/65038/landscape_480/1512080123

This Crockpot Broccoli Cheese Soup recipe is the perfect fall soup! It’s easy, it’s cheesy, and it’s so delicious. I love this slow cooker broccoli cheese soup any time of the year.

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