Homemade Broccoli Cheddar Soup Recipes

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just 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, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

SANDY'S HOMEMADE BROCCOLI AND CHEDDAR SOUP

Steps:

• Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
• Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
• Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

BROCCOLI AND CHEDDAR SOUP

Steps:

• Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
• Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
• Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
• Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
• Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
• Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
• Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

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.

ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY

Steps:

• Trim the stems off the broccoli heads and chop into small florets.
• In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
• Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
• Enjoy!

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

FRESH BROCCOLI AND CHEDDAR SOUP

Steps:

• Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer.
• Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft.
• Add the flour and saute one minute longer mixing thoroughly with the butter and onions.
• Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender.
• Puree the soup with an immersion blender (or in small batches in a food processor).
• After pureeing, add the milk and bring the soup to a simmer.
• Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling.
• Season to taste with salt and pepper and top with remaining shredded cheese.

EASY BROCCOLI CHEDDAR SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
• Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
• Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
• Serve with bread.

CLASSIC BROCCOLI CHEDDAR SOUP

Steps:

• Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups total).
• In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add florets; simmer covered for 5 minutes or until vegetables are softened.
• Transfer to a blender or food processor, in batches, or use an immersion blender in hot pot and purée soup, adding Milk until smooth. Return to pot if necessaary. Heat over medium heat, stirring , until steaming, but do not let boil. Stir in more milk if soup is too thick.
• Season with up to 1/2 tsp .salt. Ladle into bowls, sprinkle with cheese.
• COOKING TIPS: To dress this soup up for enterraining, sprinkle the cheese on thin slice of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup.
• FOR THE ADVENTUROUS: Reduce the broccoli to 4 cups and add 2 cups chopped trimmed rapini with the florets and 1 tablespoons chopped fresh sage instead of the dried thyme.