Soup is a very critical winter meal, and this cheddar broccoli has won the # 1 spot when it comes to choosing our absolute favorite soup. He is a child favorite because of the creamy texture and the cheesy flavor, and because it is valued by parents because it has a tone of nutritious vegetables secretly filled.
You will LIVE this soup if you ever had Panera's Cheddar broccoli soup. It's nearly a copycat edition, with far more texture and flavor.
The soup is made from almost caramel-like and garlic, then spiced with a roux (mixture of butter and flour), vegan stock, broccoli and carrots. In the very end, the velvety smoothing structure is provided by the addition of half & half and freshly rinsed cheddar cheese.
The result is a thick, fluffy, deliciously rich broccoli soup, full of the flavors of broccoli and cheddar.
HOW TO MAKE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA’S)
You just need a handful of ingredients, a big pot and 30 minutes to make this delicious cheddar cheese. Collect all your food and let's eat!
New broccoli with the sticks sliced into small bits of morsel. There will also be a 12 oz bag of frozen broccoli. There are exactly the same instructions and cooking time.
Carrots: You need about 1 cup of that have been polished, finely hacked, or julianised. It has approximately one big or two small carrots. This is an optional ingredient, which can be tailored to your taste.
Cheddar: We use an 8 oz block of mild or medium-high cheddar cheese to make the best taste possible. 2 cups of pre-grated cheddar cheese are also available.
Half & Half: Half & Half can create an unthicked or thin texture. The food may be substituted for a light soup or a heavy cream for dieters with milk.
Stock: Veggies or stock work well. If you don't have something on hand, change stock and add a boillon block.
You do need a chopped onion, hair-cut garlic, butter, meal, salt pepper and paprika (whether you want to sprinkle with a nutmeg).
Cheddar: We use an 8 oz block of mild or medium-high cheddar cheese to make the best taste possible. 2 cups of pre-grated cheddar cheese are also available.
Half & Half: Half & Half can create an unthicked or thin texture. The food may be substituted for a light soup or a heavy cream for dieters with milk.
Stock: Vegetables, or stocks would work well and substitute stock with water and add a cube of boillon if you don't have one.
You do need a chopped onion, hair-cut garlic, butter, meal, salt pepper and paprika (whether you want to sprinkle with a nutmeg).
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
Cooling: Into airproof containers, put any remaining soup and cool for up to 3-4 day. Reheat over medium-low heat on the stove-top.
Cold: put in freezer-safe zip sachets and freeze in containers that are dry or freezer-freezer. Thaw completely then steam at low heat to prevent curdling. To heat again.
HOW TO SERVE BROCOLLI CHEDDAR SOUP
This delicious soup is filled with vegetables, texture and can be eaten alone perfectly and will prepare a meal. This can also be eaten with crusty bread for drinking (like the Panera) or croutons! You can add choped or shredded to your meat eater or mix it with it.
30 Minute Broccoli Cheddar Soup (Better than Panera!)
- Course:
- Cuisine: American
- Keyword: broccoli, cheddar, cheese, Panera, soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4 people
- Calories: 570kcal
Ingredients :
4 tablespoons butter ½ stick ½ medium chopped 2-3 cloves garlic minced 4 tablespoon AP flour 2 cups low sodium or vegetable stock 1 tsp kosher salt ½ tsp black pepper ¼ tsp Paprika or ground nutmeg, optional 3 cups broccoli florets or 1 large head, cut into small pieces 1 large grated, julienned or finely chopped 2 cups half & half or milk or light or heavy cream 8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Instructions :
- Melt butter over medium-high heat in a big dutch oven or dish. Attach the and cook until soft and light gold for 3-4 minutes. Stir in garlic and sprinkle again for a minute.
- Attach meal and whisk for 1-2 minutes or until the meal turns golden. Pour the stock of chicken, broccoli, carots and seasonings into the freezer. Bring to a boil then rising to medium-low heat and cook until broccoli and are cooked for 15 minutes.
- Pour in the half and half cheese and cheddar and cook for another minute. Taste seasoning and change it if necessary.
- Serve in a cup or bread cup with crusty toasted bread.
Nutrition :
Serving: 1bowl (1/4th recipe) | Calories: 570kcal | Carbohydrates: 22g | Protein: 21g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 134mg | Sodium: 1225mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4381IU | Vitamin C: 65mg | Calcium: 603mg | Iron: 2mg
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