Best Sandys Homemade Broccoli And Cheddar Soup Recipes

THE BEST BROCCOLI-CHEDDAR SOUP

The Best Broccoli-Cheddar Soup image

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

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

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

Broccoli Cheddar Soup image

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

Categories Dinner Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

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.