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
BROCCOLI CHEDDAR SOUP
My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.
BROCCOLI CHOWDER WITH CHEDDAR TOASTS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
POTATO, BROCCOLI, AND CHEDDAR SOUP
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
- Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
BROCCOLI SOUP WITH CHEDDAR TOASTS
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
- Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
- Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.
Nutrition Facts : Calories 161 g, Cholesterol 9 g, Fat 6 g, Fiber 5 g, Protein 10 g, Sodium 812 g
SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS
This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
- Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
- Puree broccoli mixture using an immersion blender until soup is smooth.
- Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 24.9 g, Cholesterol 65.3 mg, Fat 21.6 g, Fiber 4.6 g, Protein 14.3 g, SaturatedFat 12.8 g, Sodium 1105.3 mg, Sugar 4.3 g
BROCCOLI-CHEDDAR SOUP
The creamy, tangy cheese in this broccoli-Cheddar soup melts beautifully and can be bound and thickened with rice flour to keep it gluten-free if needed. The broccoli stays green and adds texture to the pureed base. Enjoy as an appetizer soup or pair it with a green salad for a light dinner or lunch.
Provided by Marianne Williams
Categories Healthy Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add flour, garlic and mustard; cook, stirring constantly, until the flour is toasted and the garlic is fragrant, about 1 minute. Slowly add broth, stirring constantly. Stir in milk. Bring to a simmer over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits. Reduce heat to medium to maintain a low simmer; add 7 cups broccoli. Simmer, stirring occasionally, until the broccoli is tender, about 8 minutes. Meanwhile, coarsely chop the remaining 3 cups broccoli; set aside.
- Remove the pot from the heat. Using an immersion blender, process the mixture until almost smooth with some chunks remaining, 20 to 30 seconds. Add carrots and the chopped broccoli to the pureed mixture in the pot. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in salt and remove from heat. Add 2 1/2 cups Cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Stir in vinegar. Ladle the soup evenly into 8 bowls; top with chives and the remaining 1/2 cup Cheddar. Serve immediately.
Nutrition Facts : Calories 250 calories, Carbohydrate 12 g, Cholesterol 37 mg, Fat 18 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 352 mg, Sugar 5 g
BROCCOLI CHEDDAR SOUP
From an advertisement for Lawry seasonings. This is nice served with hearty whole grain bread, rolls, or garlic toast.
Provided by Barb in WNY
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt butter and sauté onion, seasoned salt, and garlic powder with parsley until onion is tender.
- Stir in flour.
- Gradually whisk in milk.
- Bring to a boil.
- Reduce heat; simmer 5 minutes or until thickened.
- Stir in chicken broth and beer.
- Return to a boil.
- Add broccoli; reduce heat and add Cheddar cheese.
- Stir until cheese is melted.
Nutrition Facts : Calories 547.4, Fat 37.4, SaturatedFat 23.4, Cholesterol 114.1, Sodium 874.7, Carbohydrate 23, Fiber 2.7, Sugar 2.4, Protein 27.2
More about "broccoli soup with cheddar toasts recipes"
BROCCOLI SOUP WITH CHEDDAR TOAST | A HEALTHY SOUP …
From mantitlement.com
Cuisine AmericanCategory DinnerServings 6Total Time 35 mins
- Heat the oil in a large pot over medium heat. Add onion and cook 3-4 minutes until softened. Add the broccoli and cook, stirring occasionally until softened, about 5-7 minutes. Add the garlic and cook one minute longer.
- Pour in the chicken stock, add the salt, stir and cover. Bring to a simmer and cook for 20 minutes.
- Blend the soup using a stick blender until smooth. Stir in the milk and cayenne pepper and taste for seasonings. Cover to keep warm while you make the cheese toasts.
BROCCOLI CHEDDAR SOUP WITH CHEESY SOURDOUGH TOAST - FEAST ...
From feastandfarm.com
Reviews 2Category Main Course, SoupCuisine AmericanTotal Time 35 mins
- In a four quart stock pot melt 4 tablespoons of butter over medium heat and add the celery carrots and onions.
- Saute 5 minutes until just beginning to soften. Add the garlic and saute one minute more until fragrant.
- Add the flour starting to coat all the vegetables. Cook over medium heat one minute to dissolve the raw flour flavor.
- Add the warm chicken stock and half cup water and bring to a simmer over medium low heat stirring often. Cook 4 to 5 minutes, then add the broccoli florets.
CREAMY BROCCOLI SOUP WITH CHEDDAR CRISPS RECIPE - BARBARA ...
From foodandwine.com
2/5 Category Broccoli SoupServings 4Total Time 30 mins
- In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
- Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.
- Transfer the contents of the saucepan to a blender and puree until smooth. Season the soup with salt and pepper and serve with the Cheddar Crisps.
ROASTED BROCCOLI CHEESE SOUP - I AM BAKER
From iambaker.net
5/5 (4)Total Time 45 minsCategory SoupCalories 652 per serving
VEGAN BROCCOLI CHEESE SOUP - DARN GOOD VEGGIES
From darngoodveggies.com
Cuisine AmericanCategory SoupServings 6Total Time 30 mins
- Whisk together the olive oil, nutritional yeast, onion powder, garlic powder, salt and white pepper. Arrange the toasts on a baking dish. Brush each side with the oil mixture. Bake the toasts for 10 minutes, flip, and bake for another 10-15 minutes or until they are golden brown. Set aside to cool.
- While the croutons are baking, add the oil into a Dutch oven or large soup pot set over medium-high heat. Once the oil is warm, add in the celery, onions, white pepper, and salt. Sautee, stirring frequently, until the vegetables are softened and the onions are translucent. Add in the garlic and sauté for another 30 seconds.
- Add in the broccoli and sauté until softened and bright green. Add in the broth and cashews. Cover and simmer for 20 minutes. Transfer the mixture to a blender and blend until smooth.
INA GARTEN BROCCOLI CHEDDAR SOUP - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory SoupsCalories 433 per serving
BROCCOLI SOUP WITH CHEDDAR TOASTS ⋆ DELICIOUS SHOTS
From deliciousshots.com
Estimated Reading Time 2 mins
BROCCOLI SOUP WITH DUBLINER® TOASTS - KERRYGOLD
From kerrygoldusa.com
Estimated Reading Time 1 min
MCALISTERS BROCCOLI CHEESE SOUP RECIPE - ALL INFORMATION ...
From therecipes.info
BROCCOLI CHEDDAR SPAGHETTI SQUASH SOUP
From wholeandheavenlyoven.com
BROCCOLI SOUP WITH CHEDDAR TOASTS RECIPE | RECIPE ...
From pinterest.ca
60+ BEST BROCCOLI RECIPES FOR DISHES YOUR FAMILY WILL LOVE
From parade.com
RECIPE: ROASTED BROCCOLI CHEDDAR SOUP AND CHEESE …
From cbc.ca
BROCCOLI CHOWDER WITH CHEDDAR TOASTS RECIPES
From tfrecipes.com
PANERA BROCCOLI CHEDDAR SOUP RECIPE KETO – COOKING FILE
From cookingfile.com
SCHLOTZSKY'S BROCCOLI SOUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE: ROASTED BROCCOLI CHEDDAR SOUP AND CHEESE …
From cbc.ca
BROCCOLI CHOWDER WITH CHEDDAR TOASTS RECIPE
From crecipe.com
BROCCOLI SOUP WITH CHEDDAR CHEESE TOASTS
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love