Best Copycat Subway Golden Creamy Broccoli Soup Recipes

SUBWAY'S GOLDEN BROCCOLI CHEESE SOUP (COPYCAT)

Steps:

• Cook onion in butter until it's tender.
• Stir in flour and pepper; add milk.
• Cook over medium heat until thickened to make the roux.
• Slowly add cheese.
• In another pan, dissolve bouillon cubes in boiling water.
• Add broccoli. Cook until tender.
• Add to cheese mixture and stir well.
• Note: You may want to chop up broccoli into finer pieces depending on your preference.

COPYCAT SUBWAY BROCCOLI AND CHEESE SOUP

Steps:

• In a large cooking pot, melt the butter and saute the diced onion over medium heat until translucent.
• Pour in one cup of chicken stock then whisk in the flour. Turn your heat to low.
• Add in the salt, pepper, paprika, and garlic powder.
• Add the remaining chicken stock, half and half, and cheddar. Stir until everything the cheese is well combined.
• Add in the broccoli and carrots. Let the soup simmer for 30 minutes, stirring occasionally.

QUICK CREAMY BROCCOLI SOUP

Steps:

• In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
• Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
• Use a ladle to transfer 2/3 of the soup into a blender.
• Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
• Pour back into saucepan and turn on heat to medium setting.
• In a small bowl, combine milk with flour and whisk together until smooth.
• Pour mixture into soup and stir.
• Add basil and parsley and stir until soup begins to thicken.
• Add vinegar, and salt and pepper to taste.

CREAM OF BROCCOLI CHEDDAR SOUP

Steps:

• Heat oil in soup pot and add onion. Cook until translucent.
• Add broccoli and chicken broth and cook until tender.
• Add mashed potatoes & mix thoroughly. Heat for 5 minute.
• Add milk and heat some more.
• Add cheddar cheese.
• Salt and pepper to taste.
• Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!

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.