CHEESY BROCCOLI SOUP IN A BREAD BOWL
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.
Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE - (4.1/5)
Provided by cindygwest
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and garlic; cook and stir 6-8 minutes or until onion is tender. Stir in broccoli, carrot, stock, cream, bay leaves and nutmeg; bring to a boil. Simmer, uncovered, 10-12 minutes or until tender. In a small bowl, mix cornstarch and cold water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir 1-2 minutes or until thickened. Remove bay leaves; stir in cheese until melted. Stir in salt and pepper. For bread bowls, cut top off each loaf; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use). Serve soup in bread bowls. Yield: 6 servings.
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
CHEESY BROCCOLI SOUP
I am looking for the perfect broccoli soup recipe...here is another one I need to try. Edited Oct. 3, 2006: I made and tweaked this recipe! Turned out MUCH better!!
Provided by SkinnyMinnie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat.
- Add flour and cook, stirring constantly to make a very "blond" roux, about 3-4 minute.
- Add chicken stock, half and half, salt, mustard, and cayenne.
- Bring to a simmer, stirring frequently.
- Add broccoli and reduce heat to a simmer.
- Cook about 15-20 min, or until the broccoli is crisp-tender.
- Add cheddar cheese and stir to combine. Simmer until cheese melts.
- Serve with a topping of chives or scallions and a little more cheese if desired.
Nutrition Facts : Calories 1127.5, Fat 91.7, SaturatedFat 56.3, Cholesterol 263.4, Sodium 1646, Carbohydrate 49.5, Fiber 1, Sugar 4.6, Protein 31.1
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
CHEESY BROCCOLI SOUP
Make and share this Cheesy Broccoli Soup recipe from Food.com.
Provided by Scotty Callies Mom
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large soup pot, saute onions and garlic until wilted.
- Add chopped broccoli and continue cooking.
- Pour broth over the top and cook until broccoli is very tender, about 30 minutes.
- In batches, process soup through a food processor or blender until almost smooth (some chunks are nice).
- Add milk and let continue cooking another 20 minutes, but be careful not to let boil or the soup will separate.
- When nice and thick, remove from heat and serve in individual bowls. Top each bowl with 1/4-cup cheddar cheese and serve with a great, big salad and whole grain bread. Makes a great dinner!
Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.5, Cholesterol 4.8, Sodium 664.7, Carbohydrate 10.5, Fiber 1.7, Sugar 2.9, Protein 11.2
CHEESY BROCCOLI SOUP IN SOURDOUGH BREAD BOWLS WITH OPTIONAL HAM
This creamy, cheesy vegetarian soup makes the perfect comfort food for wintertime. Serve this thick, hearty broccoli soup up in toasted bread bowls and even broccoli haters will rejoice; throw in some cubed, cooked ham at the end for die-hard carnivores.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees.
- Using a bread bowl, cut a circle all around the top of the bread. Cut almost all of the way down to the bottom, but not all of the way through. Carefully lift out the section of bread. Brush the inside of the bread bowl and the inside of the piece you lifted out with 1 tablespoon melted butter. Bake for about 20 minutes until the edges of the bread begin to turn golden brown. Remove from oven and set aside.
- In a large stock pot over low heat, melt the butter.
- Increase heat to medium and add the onions. Saute, stirring frequently, until the onion is soft and translucent, about 5 minutes.
- Add the garlic and cook for one more minute, stirring constantly.
- Stir in the flour and continue cooking over medium heat for about 3 minutes, stirring frequently.
- Whisk in the vegetable broth and the milk. Stir in the broccoli and the bay leaf. Cook over medium, stirring frequently, until the mixture begins to boil. Reduce heat to medium-low and simmer, uncovered and stirring frequently, for about 20 minutes until the broccoli is tender and the mixture thickens a bit.
- Remove from heat and allow the mixture to cool so that it's safer to puree.
- Remove the bay leaf.
- Using an immersion blender, or working in batches with your blender, puree the entire mixture. Return to the pan and return to a simmer over medium-low heat.
- Add the cheese, stirring constantly until melted.
- Taste and add salt if necessary and plenty of fresh ground black pepper.
- If adding ham to half the soup, move about 5 cups of the soup to a medium saucepan. Stir in the 1 3/4 cup diced ham and warm over medium low until the ham is heated through, about 5 minutes. If adding ham to all, stir in to the soup and heat for an additional 5 minutes.
- Ladle into bread bowls and sprinkle with additional shredded cheddar cheese. Serve with the "top" of the bread bowl for dipping.
ERIN'S CHEESY BROCCOLI SOUP
The key to this delicious and creamy soup is cream cheese! Oh so good!
Provided by CARAMOMMY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
- Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
- Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
- Pour the broccoli mixture into the cheese mixture in the large pot; stir well.
Nutrition Facts : Calories 669 calories, Carbohydrate 27.9 g, Cholesterol 101 mg, Fat 54.4 g, Fiber 4.6 g, Protein 21.1 g, SaturatedFat 23.8 g, Sodium 758.6 mg, Sugar 10 g
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- Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
- Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
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