30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)
Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!
Provided by Layla
Categories Dinner
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 bowl (1/4th recipe), Calories 570 kcal, Carbohydrate 22 g, Protein 21 g, Fat 45 g, SaturatedFat 28 g, Cholesterol 134 mg, Sodium 1225 mg, Fiber 3 g, Sugar 4 g
BROCCOLI/CARROT SOUP
Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.
Provided by Happy Harry 2
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare broccoli using peeled stalks.
- Cut into small pieces.
- Peel& cut carrots into small coin-size pieces.
- Steam both vegetables until fork tender.
- Place steamed vegetables into blender.
- Add 1/2 warmed broth.
- Liquefy, being careful not to overflow.
- Remove to large pot with lid.
- Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
- Liquefy.
- Add to soup in pot.
- Stir to combine.
- Peel& dice potato.
- Place with filtered water in saucepan.
- Bring to boil, turn down to simmer until fork tender.
- Do not overcook.
- Strain, saving potato water.
- Set potatoes aside.
- Add potato water to thicken soup, if desired.
- Blend well and reheat.
- Serve hot with potatoes.
- Add pepper to taste.
CARROT BROCCOLI SOUP
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! -Sandy Smith, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.
Nutrition Facts : Calories 168 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
BROCCOLI SOUP
Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
BROCCOLI CREAM SOUP
This delicious broccoli soup is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
- Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.
- Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.
- Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.
- Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.
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