4 to 6 cups low-sodium chicken stock, water, or combination. . INSTRUCTIONS: Add broccoli to food processor and blend it up; Add your carrots, broccoli and a little veggie broth to the pot; Add your chopped onion and butter and some more veggie broth; Add your garlic powder (as much as you want to) Add your paprika and then go ahead and stir all together while bringing it to a nice boil for about 10 minutes until it becomes nice and tender Whisk the flour into the remaining milk and add to the boiling liquid. I remember when I was in junior high going to Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup (in a bread bowl) always hit the spot! Let simmer. Sign up for the Recipe of the Day Newsletter Privacy Policy. Stir the milk mixture into the soup. Finish with cream. I hope your family loves this soup as much as we do. Place bobbers seam side up 2 … Velvetta breaks up best of cut in small blocks. If it’s still not thick enough, try adding a bit more cheese. If you are using frozen and your family is not a fan of the strong taste, do not save the water you boiled the broccoli in, start fresh. I use a frozen broccoli because it keeps … Simmer until the broccoli is completely cooked and the soup mixture is heated through. (*not tested). Looking for a lightened-up version? . KEY INGREDIENTS. In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. Add the broccoli and bring to a simmer. For each bobber, place 1 tablespoon cheese in center of 1 round. A touch of Worcestershire sauce and a bit of mustard r… Stir the cream cheese into the soup. Sweat onions, and stir in the flour until incorporated. Stir in additional butter and allow to melt. Filed Under: Lunch, Main Dishes, Recipes, Soups & Stews, Vegetarian, Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook, Email (optional) Include to be notified of replies, We're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. This soup takes just 15 minutes to prep and is made in just one-pot for super easy prep and cleanup! 2 packages (16 ounces each) frozen cut broccoli. Once it has cooked, use an immersion blender to puree the potato as you add the cheese. Add onion, carrots, celery, garlic, salt, pepper, and nutmeg. It’s also delicious topped with croutons or even diced ham! You can find the … For some reason I had a taste for broccoli cheddar soup and I knew once upon a time I made one. Dairy (in this case half-and-half) tends to separate when frozen, so I don’t recommend storing this soup in the freezer. In my previous recipe, I used fresh broccoli and had an option for frozen. After they’re baked in the oven, drizzle them with sour cream and top with chopped chives. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. *Storage times may vary based on temperature and conditions. Once the soup is fully heated, in 1/2 cup batches stir the cheddar cheese into the soup. Using a whisk helps with … Set a Dutch oven pot on medium heat. Saute until the onion is soft, about 10 minutes. Want it richer? Bring to a simmer, stirring regularly, then stir in broccoli. Melt butter in large, heavy pot over medium-high heat. The flavor of the broccoli is enhanced with onion and garlic. This Low-Carb Broccoli Cheddar Soup recipe uses real, wholesome ingredients. I absolutely love a delicious bowl of soup…and this broccoli cheddar soup does not disappoint! Want to lighten it up? Then add in your broccoli and chicken stock. INGREDIENTS. Slowly whisk in broth, then stir in the half and half. Bring up to a boil and simmer for about five minutes until the broccoli is tender. * Percent Daily Values are based on a 2000 calorie diet. I don’t recommend using frozen broccoli. Taste and adjust seasoning if needed. Melt 4 tablespoons of butter in a large stockpot over medium-high heat. Broccoli Cheese Soup. In another container, slowly stir the milk into the flour until smooth. Now, add chicken stock in 2-3 batches stirring well so there are no lumps. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor. Printable recipe included. Next, add broccoli, cream, milk, and spices (salt, pepper, and nutmeg). Can you All rights reserved. Once hot, add oil, onions and garlic and saute for 3 – 5 minutes until soft. To reheat, just microwave or heat in a saucepan on the stove! Cook for 20 minutes. Cheddar cheese and broccoli team up in this easy soup with great-tasting results. I love Broccoli Cheddar Soup. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste. I prefer the way that the Fresh broccoli has less of a strong taste than frozen broccoli does. Try heavy cream! Remove the broccoli with the slotted spoon and put it in the blender. 3 cans (14 1/2 fluid ounces each) reduced-sodium chicken broth. It not only tastes better than the stuff that comes out of a can, but also tastes better than many of the higher carb homemade soup recipes out there. © 2020 Discovery or its subsidiaries and affiliates. Copyright © Show Me the Yummy © 2014–2020, Mobile devices will not sleep while timer is running, Alarm Sound Disabled - Click to Re-Enable. This recipe for broccoli cheddar soup is not gluten free, because the thickening agent in this broccoli cheddar soup recipe is all-purpose flour. Soups ... 6 servings. This roasted broccoli cheddar soup is better than Panera. You could even try stirring in a slurry made with equal parts flour and water. Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Add broth and broccoli. Fresh or frozen broccoli florets will work in this recipe. This Broccoli Cheddar Soup is creamy, cheesy, and made in one pot! I started making broccoli cheddar soup years ago in the winter as a means to make use of frozen vegetables. … Cold winter evenings call for a hot bowl of delicious soup. Season with salt and pepper to taste. Cream cheese and real cream thicken this soup without adding loads of carbs or diluting the flavor. Stir Cheddar cheese into vegetable mixture until cheese melts. ... low sodium vegetable broth, shallot, garlic, broccoli, frozen shredded hash browns and 8 more. Cover and simmer for 20-30 minutes (you’ll likely need to lower your heat to keep at a simmer) or until broccoli is tender, stirring occasionally to prevent burning. Turn off the heat then stir in cheese, little bits at a time, until fully melted then serve and enjoy. If you only have frozen broccoli you can use that too, just double check that your soup maker can take frozen ingredients (some may damage the blades/motor). This soup takes just 15 minutes to prep and is made in just one-pot for super easy prep and cleanup! Once it thaws, the texture won’t be the same. Only  15 minutes of prep required to make this veggie packed soup. Melt butter in a large stockpot then stir in onion, carrots, celery, garlic, salt, pepper, and nutmeg. Heat the mixture to boiling. Try my skinny broccoli cheese soup recipe instead! Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook … Note: if you’re using flour instead of arrowroot, then add the flour after the onions have cooked. Cook, stirring often, until the carrots are tender, about 10-15 minutes. This broccoli cheddar soup is made with ingredients you probably already have on hand! Turn off the heat, then stir in the cheese little by little until melted. Not any more. If using frozen broccoli, thaw and drain first. Melt butter in large, heavy pot over medium-high heat. If you’re looking to bulk the meal up with a couple of side dishes or extras, here are some yummy ideas! Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy. It’s cheesy, creamy, packed with veggies . Gradually add the broth and stir to combine after each addition. it’s everything you want in soup! We love food and together, we are on a mission to find all things YUMMY! It’s such a classic soup and it reminds me of childhood. Reduce the heat; add the salt, pepper, hot … 1 cup Cheddar, shredded Broccoli Cheddar Soup This soup is a healthy and easy one pot meal that can be enjoyed by the whole family. Add in … You can try replacing the all-purpose flour with a cup for cup gluten free flour blend if you need to make this gluten free. Get a nice thick dutch oven to cook everything in, and saute the onions until they are nice and fragrant. Yep – I said it! In a large stock pan over medium heat, melt butter and add … Keto Broccoli Cheese Soup kicking carbs. Add the half and half, salt, and … These directions are for cooking this recipe to serve immediately and NOT to freeze for later. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I like to serve my soup up with an extra sprinkle of cheddar cheese and a couple grinds of black pepper. Put the top on tightly and blend … Nothing against frozen broccoli, but the texture is… not good.I much prefer fresh (especially if I’m making something like this Baby Broccoli with Bacon), but will cave and use frozen … Pour in the chicken stock, broccoli florets, carrots, and seasoning. Sprinkle in flour and whisk for 60 seconds. Add broccoli, carrots and chicken meat. Stream your favorite Discovery shows all in one spot starting on January 4. This step will really help sell any picky eater. Finally, stir in your grated cheddar cheese until … Whisk in flour then broth and half-and-half. Roughly puree with an immersion blender and season, to taste, with salt and pepper. As the bacon cooks, chop onion. Read our. Add chopped onion and crushed garlic to bacon grease on medium heat. Stirring the cheese in slowly creates a smooth, velvety texture! Frozen potato tots are thawed and mixed with Cheddar, bacon and, you guessed it, frozen broccoli. *Note: Nutrition information is estimated and varies based on products used. Simmer until broccoli is tender, 5 to 7 minutes. Frozen broccoli in the old days always came in a one-pound bag. Add the broccoli and bring to a simmer. Boil the potatoes and cashews in another pot and cook until … Potato – this was added to make the soup a little thicker. In a large soup pot, saute onions and frozen broccoli in 1/2 cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula. Most are 12 to 14 oz. Pull up dough around cheese, and pinch to seal. Our Broccoli Cheddar Soup recipe is super easy and on the table in hardly any time at all (*not tested), You can also whip up a cornstarch slurry instead of using flour by mixing together 2 tablespoons of cornstarch and 2 tablespoons of water then adding that, very little bits at a time, until the soup has reached your desired thickness. Cook for 20 minutes. I did. Broccoli Cheddar Soup. Roughly puree with an immersion blender and season, to taste, with salt and pepper. The Best Broccoli Cheese Soup Heavy Cream Recipes on Yummly ... sharp cheddar cheese, broccoli, heavy cream, unsalted butter and 6 more. Stir in broccoli then cover and simmer for 20-30 minutes. 1 small onion, coarsely chopped. I'm reversing that today to simplify prep for the busy people out there. Gather all ingredients and equipment. SUBSCRIBE to get our All-Stars eCookbook free, Recipes Soups & Stews Broccoli Cheddar Soup. 2. Bring the mixture to a boil and cook 1 minute, stirring occasionally. Try 2% milk. But really with a soup … Metric 15 mL 455 g Olive Oil Broccoli, frozen 0.6 g 228 g 113g 6 g Cauliflower, frozen Frozen Mirepoix Blend (onion, carrot, and celery) Garlic, minced Salt 1.5 g 113g 4 Tbsp Corn Starch 7.5 g 1. Finish with cream. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. The freshly chopped broccoli florets hold up better when cooked and have better flavor and texture in the soup. Gradually whisk in the stock. About Us, This post may contain affiliate links. (This step is optional, … https://www.bbcgoodfood.com/recipes/collection/broccoli-soup Stir in half & half and cheddar cheese and simmer for another minute. Follow our complete, step-by-step, photo illustrated instructions to learn how to make our easy but delicious, homemade Broccoli Cheddar Soup. Cook for 10-15 minutes. Sweat onions, and stir in the flour until incorporated. Both the flour and the cheese in this recipe act as thickeners, but if the soup isn’t thickened to your liking, first try simmering it uncovered for a bit. Gradually whisk in the stock. Broccoli – I used about 200g of fresh broccoli florets from a broccoli head – just what I had leftover from a roast dinner we had made previously. Add the whipping cream and bring to a warm temperature over low heat. Frozen broccoli will likely be too mushy and watery! Is creamy, packed with veggies croutons or even diced ham you ’ re looking to the! And together, we are on a 2000 calorie diet slowly creates a smooth velvety. Container, slowly stir the milk into the soup is fully heated, in 1/2 batches... 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Things yummy container in the cheese to 6 cups low-sodium chicken stock, broccoli cream... Does not disappoint salt, pepper, and stir in the flour until incorporated in a one-pound bag packages... Or until potatoes and broccoli are to taste the Day Newsletter Privacy Policy tag @ showmetheyummy Instagram. To bacon grease on medium heat broccoli has less of a strong taste than frozen broccoli will be. Of a strong taste than frozen broccoli, cream, milk, and nutmeg ) but,! At a time, until the onion is soft, about 10 minutes,... In broccoli then cover and simmer for another minute cheddar broccoli soup with frozen broccoli through are on... Often, until fully melted then serve and enjoy the same the freshly chopped broccoli florets hold up better cooked! Milk and cheese, little bits at a time, until fully melted then serve enjoy. The busy people out there season, to taste, with salt and pepper chopped onion and and. 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