Melt butter in pot over medium-high heat. Add the onion and cook until tender, … I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. Pair it with fresh bread for a delicious cozy dinner. Mix in milk and garlic powder. Cook over low heat until the veggies are tender for 20-25 minutes. I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. & Not only that, it’s some of the best soup I’ve ever tasted, period. Cooking with pumpkin, Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), Roasted Carrot and Red Pepper Peanut Soup, Creamy Vegan Corn and Red Pepper Blender Soup, Sweet Potato Red Pepper and Coconut Milk Soup, 1 tablespoon + 4 tablespoons unsalted butter, divided, 1 small or medium sweet yellow onion, diced small, 2 cups low-sodium vegetable stock (chicken stock may be substituted), 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems, 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch, 3/4 teaspoon freshly ground black pepper, or to taste, 1/2 teaspoon smoked paprika or regular paprika, optional and to taste, 1/2 teaspoon dry mustard powder, optional and to taste, pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor), 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing. You’ll be rewarded with the best, creamiest, richest, and most amazing soup. Broccoli Cheese Soup – dinner is ready in 30 minutes with this comforting, creamy, hearty soup that’s a meal by itself. Add salt and pepper. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. It's perfectly cheesy, hearty, rich, creamy, and it's super easy to make! Roasted Carrot and Red Pepper Peanut Soup (vegan, GF) – Thick, rich, and loaded with smoky flavors! I used fat-free half-and-half to reduce the fat amount. Step 3 Stir in the milk, 3/4 cup of the cheese, the powdered mustard and 1/2 teaspoon of salt. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Cook until just warmed through. Add the broccoli, carrots, and onions. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Mix in cheese and stir until just combined. While the slow cooker is the “set it and forget it” … It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Melt butter in a pot over medium heat, then add the onions. Saute onion: Melt butter in pot over medium-high heat. Return to pot over low heat and add the grated cheese… Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted. Cheesy Vegetable Chowder (aka Broccoli Cheese Potato Soup). I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. The Best Instant Pot Broccoli and Cheese Soup. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/2 inch. * Percent Daily Values are based on a 2000 calorie diet. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. Add the broccoli, carrots and onions. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. It’s absolutely perfect comfort food and I couldn’t stop eating it. While whisking, slowly pour in milk then chicken broth. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Read the recipe at least twice before beginning. // They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor, albeit subtle. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. If you like Panera’s broccoli cheddar soup, this blows the pants off it. or extra sharp cheddar cheese, plus more for serving**. I loved this soup beyond words. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown. While the … Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir in the cheese until melted and incorporated fully, less than 1 minute. Sweet Potato Red Pepper and Coconut Milk Soup (vegan, GF) – Ready in 10 minutes and so thick and satisfying! In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. I'm so glad you've found my site! Creamy Tomato Soup (vegan, GF) – Panera copycat that’s fast, easy, and healthy! 1,543 Comments. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes. Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese. delicous soup!!!! Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. You’re only 30 minutes away from eating the BEST Ever Broccoli Cheese Soup and it all starts with some fresh broccoli, sharp cheddar cheese, and a handful of pantry ingredients. Use a high-quality cheddar cheese that you grate yourself. Melt the butter and cook the onions and carrots for 2 minutes. The only changes I made were using two different types of full-fat dairy because that’s what I normally keep stocked, and a slight tweak of the seasoning. All images and content are copyright protected. Makes about 8 cups. It melts well and gives a very creamy texture. Add in onions and cook, stirring frequently … Grab a spoon because we’re serving up soup for dinner tonight! *From about 2 heads of broccoli, use floret portion only. Bye-bye germs! Turn the Instant Pot and set to Saute. originally published January 9, 2015 — last updated April 14, 2020 Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup. Bye-bye germs! Serve hot. I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. 1 tablespoon + 4 tablespoons unsalted butter, divided 1 small or medium sweet yellow onion, diced small 1 clove garlic, peeled and minced finely 1/4 cup all-purpose flour Slowly add the vegetable stock, whisking constantly. Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. peanut butter comfort Stir into While one thing is simmering, you need to be chopping for the next stage, while stirring the simmering pot intermittently between chopping. Recipe from Averie Cooks. Tips for the Best Broccoli Cheese Soup Recipe Stir in the chicken stock until it is evenly combined. Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. Heat the oven to 350°F. Serve warm with more cheddar if desired. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. Add the broccoli and stir to coat. Substitute cauliflower florets for half of the broccoli. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it. Stir intermittently. The cayenne doesn’t make the soup hot in the least, it makes it not taste boring. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. Then stir in the flour (this will help to thicken the soup). ⭐ Then, with the heat on a very low simmer, slowly stir in cheese … In a heavy bottomed stock pot or dutch oven, melt the butter then cook the onions over medium low heat until tender - 8 to 10 minutes. Not only that, it’s some of the best soup I’ve ever tasted, period. While mixture is simmering, chop the broccoli and carrots. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Slow Cooker Creamy Tomato Basil Tortellini Soup. Stir chicken stock into milk mixture. This is creamy comfort food that is not only easy, but oh so flavorful with tender broccoli, … If you like Panera’s broccoli cheddar soup, this blows the pants off it. Season with salt and pepper to taste. Stir to combine. For a larger family, double all of the ingredients to yield about 11-12 cups of soup. ⭐ First, saute onion and garlic in butter until onion is translucent. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. **For milder flavor use sharp cheddar for bolder flavor use extra shape cheddar cheese. Thank you. Taste and add more salt as needed. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes. Immune-Boosting Vegetable Soup and Broth (vegan, GF) – Easy soup that’s healthy, nourishing, and keeps you healthy! You’ll be rewarded with the best, creamiest, richest, and most amazing soup. To make this soup extra fast, prepare ingredients for the next step while the current step is cooking. *Whole milk or 2% milk will work but soup won’t be as creamy. Let me show you one of my family’s best soup recipes that comes very close to the Panera Bread version. Easy Broccoli Cheese Soup Make the easiest, and best broccoli cheddar soup in just 20 minutes! Stir in broccoli. Its by far the best broccoli cheese soup that I have ever made. Sometimes I like extra broccoli so I use 4 cups. Use a high-quality cheddar cheese that you grate yourself. This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. Or reheat individual servings in a microwave safe bowl in the the microwave on 50% power, stir occasionally. Broccoli Cauliflower Cheese Soup. Pour in batches into blender and puree. Drumroll, please! Season with salt and pepper. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Remove from heat and set pan aside. **Use freshly shredded cheese from blocks of cheese for best flavor and texture. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Broccoli Cheese Soup for 2. Remove from heat. Pre-grated cheese in ziptop bags is resistant to melting and won’t incorporate well. … Keep in mind cheese may separate a little upon reheating it will still taste delicious though. Slowly add the half-and-half, whisking constantly. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. Add in garlic and flour, and cook for about 1 minute, stirring constantly. Reheat gently in the microwave. Don’t use the cheapest cheese you can find because the flavor just isn’t there. Truly the BEST Broccoli Cheese Soup! Sprinkle the flour over and stir well. Our recipe ideas include classic flavour combinations like broccoli and blue cheese, plus topping ideas including croutons. This is the only cheesy broccoli soup recipe … After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Taste test and add in extra salt and/or pepper, if desired. Serve healthy broccoli in a comforting soup. Published November 18, 2015. Immune-Boosting Vegetable Soup and Broth – (vegan, GF) – Easy soup that’s healthy, nourishing, and keeps you healthy! Melt the butter in a large Dutch oven or pot over medium heat. Gradually pour milk into flour mixture while whisking constantly. Reduce heat, and stir in cheese cubes until melted. The soup should be thickened by now. Cut the ingredients in half and prepare just 2-3 servings of soup for a smaller household. I did add 1 cup of real grated cheddar cheese… In a small bowl, stir cornstarch into water until dissolved. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Let them simmer on medium low for about 25 minutes until … Stir in the milk and mustard until combined. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Once the soup is bubbling at the edges, reduce the heat to low. Leftover soup can be stored in the fridge in an airtight container for 3 days. Cook stirring constantly until mixture begins to thicken. Soup will keep airtight for 5 to 7 days in the fridge. Please do not use my images without prior permission. Chop the onions and carrots, while they soften in the pot, prep the broccoli. Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened … This is the best broccoli cheese soup. 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