Fresh or frozen broccoli florets will work in this recipe. Stir the milk mixture into the soup. But really with a soup … Bring up to a boil and simmer for about five minutes until the broccoli is tender. Sweat onions, and stir in the flour until incorporated. Add broccoli, carrots and chicken meat. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. In my previous recipe, I used fresh broccoli and had an option for frozen. Place bobbers seam side up 2 … About Us, This post may contain affiliate links. Both the flour and the cheese in this recipe act as thickeners, but if the soup isn’t thickened to your liking, first try simmering it uncovered for a bit. Cook, stirring often, until the carrots are tender, about 10-15 minutes. Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy. (*not tested). Try heavy cream! (*not tested), You can also whip up a cornstarch slurry instead of using flour by mixing together 2 tablespoons of cornstarch and 2 tablespoons of water then adding that, very little bits at a time, until the soup has reached your desired thickness. Heat the mixture to boiling. 1 cup Cheddar, shredded Broccoli Cheddar Soup This soup is a healthy and easy one pot meal that can be enjoyed by the whole family. Filed Under: Lunch, Main Dishes, Recipes, Soups & Stews, Vegetarian, Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook, Email (optional) Include to be notified of replies, We're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. This broccoli cheddar soup is made with ingredients you probably already have on hand! Sweat onions, and stir in the flour until incorporated. It not only tastes better than the stuff that comes out of a can, but also tastes better than many of the higher carb homemade soup recipes out there. Finally, stir in your grated cheddar cheese until … INSTRUCTIONS: Add broccoli to food processor and blend it up; Add your carrots, broccoli and a little veggie broth to the pot; Add your chopped onion and butter and some more veggie broth; Add your garlic powder (as much as you want to) Add your paprika and then go ahead and stir all together while bringing it to a nice boil for about 10 minutes until it becomes nice and tender In a large soup pot, saute onions and frozen broccoli in 1/2 cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula. Broccoli Cheese Soup. If you’re looking to bulk the meal up with a couple of side dishes or extras, here are some yummy ideas! Remove the broccoli with the slotted spoon and put it in the blender. Frozen potato tots are thawed and mixed with Cheddar, bacon and, you guessed it, frozen broccoli. ... low sodium vegetable broth, shallot, garlic, broccoli, frozen shredded hash browns and 8 more. Most are 12 to 14 oz. I love Broccoli Cheddar Soup. Fresh broccoli has less of a strong taste than frozen broccoli does. Cook for 20 minutes. Put the top on tightly and blend … I like to serve my soup up with an extra sprinkle of cheddar cheese and a couple grinds of black pepper. Add the broccoli and bring to a simmer. If it’s still not thick enough, try adding a bit more cheese. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor. In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. It’s also delicious topped with croutons or even diced ham! Try 2% milk. I don’t recommend using frozen broccoli. Once the soup is fully heated, in 1/2 cup batches stir the cheddar cheese into the soup. I'm reversing that today to simplify prep for the busy people out there. Set a Dutch oven pot on medium heat. Once it has cooked, use an immersion blender to puree the potato as you add the cheese. Melt butter in a large stockpot then stir in onion, carrots, celery, garlic, salt, pepper, and nutmeg. Gradually whisk in the stock. Turn off the heat, then stir in the cheese little by little until melted. Soups ... 6 servings. Let simmer. Bring to a simmer, stirring regularly, then stir in broccoli. Gradually whisk in the stock. The flavor of the broccoli is enhanced with onion and garlic. … Cold winter evenings call for a hot bowl of delicious soup. © 2020 Discovery or its subsidiaries and affiliates. Roughly puree with an immersion blender and season, to taste, with salt and pepper. Pour in the chicken stock, broccoli florets, carrots, and seasoning. 4 to 6 cups low-sodium chicken stock, water, or combination. 2 packages (16 ounces each) frozen cut broccoli. Printable recipe included. Melt butter in large, heavy pot over medium-high heat. I remember when I was in junior high going to Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup (in a bread bowl) always hit the spot! For each bobber, place 1 tablespoon cheese in center of 1 round. This roasted broccoli cheddar soup is better than Panera. In another container, slowly stir the milk into the flour until smooth. Stir in additional butter and allow to melt. To reheat, just microwave or heat in a saucepan on the stove! Next, add broccoli, cream, milk, and spices (salt, pepper, and nutmeg). I did. Finish with cream. I prefer the way that the Broccoli Cheddar Soup. The Best Broccoli Cheese Soup Heavy Cream Recipes on Yummly ... sharp cheddar cheese, broccoli, heavy cream, unsalted butter and 6 more. I absolutely love a delicious bowl of soup…and this broccoli cheddar soup does not disappoint! Cook for 10-15 minutes. Metric 15 mL 455 g Olive Oil Broccoli, frozen 0.6 g 228 g 113g 6 g Cauliflower, frozen Frozen Mirepoix Blend (onion, carrot, and celery) Garlic, minced Salt 1.5 g 113g 4 Tbsp Corn Starch 7.5 g 1. Cover and simmer for 20-30 minutes (you’ll likely need to lower your heat to keep at a simmer) or until broccoli is tender, stirring occasionally to prevent burning. Gather all ingredients and equipment. Boil the potatoes and cashews in another pot and cook until … You could even try stirring in a slurry made with equal parts flour and water. Only  15 minutes of prep required to make this veggie packed soup. INGREDIENTS. Looking for a lightened-up version? Broccoli – I used about 200g of fresh broccoli florets from a broccoli head – just what I had leftover from a roast dinner we had made previously. it’s everything you want in soup! These directions are for cooking this recipe to serve immediately and NOT to freeze for later. Pull up dough around cheese, and pinch to seal. I started making broccoli cheddar soup years ago in the winter as a means to make use of frozen vegetables. For some reason I had a taste for broccoli cheddar soup and I knew once upon a time I made one. Potato – this was added to make the soup a little thicker. Want it richer? If using frozen broccoli, thaw and drain first. Season with salt and pepper to taste. Cream cheese and real cream thicken this soup without adding loads of carbs or diluting the flavor. Add chopped onion and crushed garlic to bacon grease on medium heat. I hope your family loves this soup as much as we do. Whisk in flour then broth and half-and-half. This soup takes just 15 minutes to prep and is made in just one-pot for super easy prep and cleanup! Add the broccoli and bring to a simmer. Then add in your broccoli and chicken stock. 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