Best Broccoli Cheddar Soup Made With Yogurt Recipes

HEALTHY BROCCOLI CHEESE SOUP

Steps:

• Heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5 minutes until tender. Add the broccoli and broth. Bring to a simmer and cook for 10 minutes until broccoli is tender.
• Turn off the heat and stir in the milk and cheese. Stir continuously until cheese melts.
• Blend half of the soup and add it back to the pot. This creates a creamier consistency.
• Taste and season with salt and pepper. Serve immediately. If storing in the freezer, let cool completely before freezing.

30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)

Steps:

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT

Steps:

• Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
• Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
• Take off of the heat and stir in spinach, Parmesan cheese and pepper.
• Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
• Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
• Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.

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.

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.

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.

BROCCOLI SOUP WITH YOGURT

Steps:

• Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
• Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
• Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

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.