broccoli soup recipe

Cheesy broccoli soup with cheddar cheese is a great easy dinner for any time of the year.

Broccoli Cheddar Cheese Soup 

butter

½ cup onion, diced small

carrot, chopped

garlic,

flour

salt

pepper

½ cups half and half

vegetable broth

broccoli, chopped small

cheddar cheese, shredded

Melt butter in a stock pot over medium...

Melt butter in a stock pot over medium heat. Add the carrots and the onion and sauté until tender, 4 to 5 minutes. Whisk in the flour and continue to stir for about 5 minutes. Slowly add the half and half and continue to stir until smooth. Pour in the vegetable broth and stir until well blended. Add the salt, pepper and the garlic.

Reduce the temperature to medium low and simmer...

Reduce the temperature to medium low and simmer until mixture thickens, about 8 to 10 minutes.

Add the broccoli and simmer until tender, about...

Add the broccoli and simmer until tender, about 15 minutes. Add the cheese and cook until cheese is melted, 4 to 5 minutes.

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free &amp; Vegan-adaptable!

Creamy Broccoli Soup with Pesto 

lbs broccoli, stems too!

olive oil (or butter, or ghee)

onion,

4-6 garlic cloves, rough chopped

veggie broth

almond milk (or cashew milk, whole milk

basil

Pepper

cayenne (optional)

plain yogurt

Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.

In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.

Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.

Place the broccoli florets over the top. Don&#8217;t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you&#8217;ll lose that vibrant color.

Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.

Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.

Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!

Very  good  I used  coconut milk  and a mushroom  stalk for mine and added nutritional  yeast  as a cheese  sub very good

Excellent! I made this completely vegan - I had leftover vegan sour cream and arugula pesto in the freezer which I added to the pot (as per the expert tips) and it was simply delicious!

So delicious! A very different soup with a creamy yet vibrant feel. Thanks Sylvia, this is another gem I find through you.

https://content.jwplatform.com/videos/coavH32j.mp4

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable, with a video.

Creamy Broccoli Pesto Soup

This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It&#39;s a delicious way to eat more greens and is made with 8 ingredients only!

Broccoli Pea Soup Recipe

white onion, chopped

celery sticks, chopped (chopped)

garlic, minced

potatoes, roughly chopped ((2 medium potatoes))

peas

tsp pink salt

crakced black pepper,

½ cup parsley, chopped ((or another herb of choice,

full-fat coconut milk,

To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.

Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.

Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.

Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.

Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it&#39;s important to let the soup cool a bit before transferring it. Don&#39;t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it&#39;s too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.

Serve with lemon juice if desired!

Crock Pot Broccoli Cheddar Soup recipe is rich, creamy and cheesy just like I like it. Make a big slow cooker full and freeze some for later. Panera Bread Copycat Broccoli Cheddar Soup recipe

Crock Pot Broccoli Cheddar Soup

broccoli

oz sharp cheddar

carrots

chicken broth

onion

all-purpose flour

nutmeg

half and half

Cut the broccoli and carrots and place in the crock pot with the chicken broth.

Sauté

Sauté the onion, 2 tablespoons butter and pepper until the onion is translucent.

Melt

On medium heat melt the remaining butter in the pan you cooked the onions in and add the flour.

Whisk

Whisk the flour and butter together. Add the nutmeg and salt to the pan. Whisk for about three minutes until smooth and the mixture starts to turn a light golden color.

Add the half and half to the pan with the flour constantly whisking.

Thicken

Cook on medium high until thickened, about 3 minutes.

Pour

Add the shredded cheese to the crock pot.

Stir

Line

Place a triple layer of paper towels over the top of the crock pot then place the lid on.

Slow cook

Cook on high for one hour. Reduce heat to low and cook for 3 hours.

Michelle I'm so happy you are enjoying the recipe. It is one of my favorites also.

I've made this recipe a few times and each time it turned out absolutely perfect. Thank you for posting!

This easy, creamy broccoli cheddar soup recipe is even better than Panera's. Make it with fresh or frozen broccoli for a quick dinner!

Broccoli Cheddar Soup

unsalted butter

½ teaspoon smoked paprika

garlic powder

cayenne pepper

vegetable stock or chicken stock

half-and-half

sharp cheddar cheese, shredded

Kosher salt and black pepper

Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.

Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.

Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.

Remove from heat and stir in shredded cheese a handful at a time. Adjust seasoning to taste. Serve it up with a big slice of crusty bread for dipping.

Yummy! I immersion blended the soup to give it a smoother texture. Rich, creamy and delicious!

so delicious! I added an extra cup of chicken stock to give it a thinner consistency and it was perfect! so easy, too! thanks, emily! :)

I doubled the seasoning and it came out great!

Found this from an Instagram vid. Tried it today for Lent, really really good ! I think I'll add this to the rotation. Simple and easy to make for a quick meal.

Thank you so much for sharing this recipe. It tastes really good! I spread some butter on the bread after heating it, delicious.

Added a little ground mustard and extra of the other spices but otherwise super tasty and in the rotation

Easy and delicious. Made this for my sister in law to have in the freezer postpartum!

This Broccoli and Potato Soup is smooth, creamy and nutritious; and you can have it on the table in 40 minutes.

Broccoli and Potato Soup

tbsp extra virgin olive oil (See Note 1)

garlic

potatoes

(750 ml) vegetable stock

thyme leaves

sea salt and black pepper

parsley leaves (See Note 3)

parsley leaves

lemon zest

Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.

Add garlic, saute about 2 minutes. Be careful it does not burn.

Add broccoli, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.

Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.

With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.

Top 6 broccoli soup recipe recipes from across the web

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Top Tags

Broccoli Cheddar Cheese Soup

Creamy Broccoli Soup with Pesto

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Crock Pot Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli and Potato Soup

Top 6 broccoli soup recipe recipes from across the web

The most viewed broccoli soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cheddar Cheese Soup

Creamy Broccoli Soup with Pesto

Broccoli Pea Soup Recipe

Crock Pot Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli and Potato Soup

The most viewed broccoli soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine