My recipes broccoli cheese soup how to#
My recipes broccoli cheese soup update#

Add in the diced onion and saut until the onions are softened and translucent (about four. Below is a quick run down on what ingredients I use in this soup. In a large pot, melt one tablespoon butter over medium heat. This might not be an exact replica of Paneras. Over the years I have even made a yummy white cheddar version using frozen broccoli and ghee. Our Broccoli Cheese Soup recipe has taken quite a few years to get right: taste, flavour and consistency. Over medium heat brings the water to boil and allow to cook about 20 minutes until tender when pierced with a fork. In a small stockpot or large saucepan, add the diced golden beet and diced turnip and cover with water.

My recipes broccoli cheese soup how to#

Adding some cheese from the refrigerator got me thinking about how I could make this even better from scratch. Here’s how to make your own Broccoli & Cheese-less Soup at home. In a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon. Blend the remaining soup until creamy using an immersion blender or in a blender. The powder package was loaded with sodium and I had to dress it up with extras from the kitchen to make it really pop. Add broccoli and simmer partially covered until broccoli is tender. I think the first time I fell in love with this soup is after enjoying a quick mix version. It is amazing how the flavor changings with produce from your very own edible garden at home. Today I made it with 1/2 Tillamook Sharp cheddar and 1/2 Beecher's Smoked Flagship.In this post I share my easy to make broccoli cheese soup using what you most likely have in your cabinet today! Check out the flavorful ingredients along with a few growing tips.

My recipes broccoli cheese soup update#

Thanks for a wonderful, easy recipe! Update 2/2022: 6-year-old is now 17 and this is still her most requested soup. Even then, it tasted fine, the texture was just odd. Looking back, I think I did add all the cheese at once that day, instead of a little at a time - I was very distracted by said 6-year-old while making the soup that day. I didn't taste nutmeg in their's, either. I had this soup at Panera a couple weeks ago, and thought taste and texture were very similar. I like it better without the nutmeg, so have stopped using it, and didn't have any carrots the first time I made it and have just never added since. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Heat oil in a large Dutch oven over high heat until shimmering. Roughly chop stems and reserve separately.

Cut florets into bite-size pieces and set aside. I also add a bit of black or mixed pepper. flour 1 1/2 cups milk 1 1/2 cups chicken broth, can add more to thin 16 oz. Separate broccoli into florets and stems. To those that say it is flavorless - did you add salt? I don't measure how much I use, just add a bit at a time until it tastes right, but it's at least 1-2 teaspoons (in a double batch).

I use sharp cheddar (usually just the Albertson's store brand, nothing special) and it has a wonderful cheese flavor. I have never found it to be too thick, and I always simmer uncovered. It reheats beautifully - she frequently takes leftovers for lunch in a thermos. I always double the recipe so there will be leftovers. Wonderful! I have made this many times now, as it my 6-year-old's most requested dinner item.

Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Suggestion: serve with crusty bread or in a breadbowl. Once all the cheese has been added is melted, remove from heat, and serve immediately. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps.

Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Stir in garlic and broccoli and cook until broccoli turns bright green about 1-2 minutes. Add diced onion and carrots and cook, stirring often, until softened 2-3 minutes. Cook covered over low heat 20-25 minutes but do not bring to a boil. In a large 5 quart soup pot (dutch oven), heat olive oil over medium heat. Add the broccoli, carrots and the sauteed onions, into the pot.Simmer contents covered (stirring occasionally) for 20 minutes on medium heat. Slowly add in the chicken stock and whisk again to combine.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.