Among the soups I’ve tasted the most is the Broccoli cheddar soup. It’s likely that many of you remember spooning it out of a Panera bread bowl, as I do. The reality is that when I am living abroad, The memories of broccoli cheddar soup have to be preserved for future consumption
Breaking it down into easy ingredients, broccoli cheddar soup is a straightforward and flavorful recipe. However, there Are There are countless recipes out there that use more complex methods and ingredients, which is surprising. There are those who recommend rinsing the broccoli before adding the soup, adding cream to thicken it, and creating a creamy and velvety consistency
I had a favorite broccoli cheddar soup recipe in mind When I created this recipe (thanks, Panera!). I aimed to keep things simple and flavorful while maintaining a smooth texture. All the necessary elements are present in This one-pot recipe
Tips and Tricks
This soup recipe can be made easily at home, but there are some tricks to make it even more delicious
- Employ fresh grated cheddar cheese:: The use of anti-caking additives on Pre-shredded cheese prevents the pieces from sticking together in the bag, but this can cause soup to stick and become clumpy. Purchase a piece of cheddar and add it to your dish Grate it coarsely Using either a food processor or box grater
- Use starchy potatoes: The soup is creamy and cream-free, but it’s enhanced by the use of russet potatoes with a lot of starch. The soup’s texture and flavor are more satisfying than a touch of cream after being blended. Plus, consuming more vegetables is never a bad thing!
- Avoid splitting the soup: The soup should not be boiled again Once the cheese is added. The cheese’s fat may break off or disintegrate, which appears unattractive but is not harmful. This is particularly important when leftovers are reheated
No Blender? No Problem!
Use an immersion or regular blender to thicken the soup and add finely chopped broccoli florets for added texture. The third step involves blending the vegetables without using any blender, but You can still use a potato masher or wooden spoon to mash as much as You like in step 2. The outcome will remain incredibly delicious, but with a slight thicker texture
Find More Classic Soup Recipes with this guide
- Easy Chicken Noodle Soup
- Baked Potato Soup
- French Onion Soup
- Easy Tomato Soup
Easy Broccoli Cheddar Soup
Ingredients
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1. Large head Broccoli ( 1/2. Pound )
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4. Tablespoons Unsalted butter
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1. Medium White or yellow onion , roughly chopped (about 1. Cup )
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1. Teaspoon Kosher salt , plus more to taste
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1. Small to medium Russet potato , peeled and roughly chopped ( 9. Ounces Or about 1 1/2. Cups )
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2. Cups Vegetable broth
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2. Cups Whole milk
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2. Cups Freshly grated Sharp cheddar cheese ( 8. Ounces )
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1/2. Teaspoon Freshly ground Ground black pepper , plus more to taste
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Bread Should toast be used as a dip, Or can it be swapped out?
Method
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Then cut off the ends of each floret from the stem and place them as close to the base as possible. After putting the florets aside, remove the stem’s base and discard it. If the stem is woody and the skin is thick, you may want to trim off more of the base and remove it. After cutting the stem in half, carefully chop the sections and remove them from the cutting board
Place the florets on the cutting board and dice them finely
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Transfer all the butter to a large pot and heat it over medium heat until the liquid is heated through. After melting, add the onions and salt and cook, stirring occasionally, for 3 to 5 minutes until translucent. Add the chopped broccoli stems, potatoes, and roughly two-thirds of the finely cned broccoli florets. The broccoli should be cooked for about 5 minutes, until it is mostly tender
Bring to a boil and Add the vegetable broth and milk. After boiling, reduce the heat to medium and cook for 5 to 7 minutes until the broccoli stems and potatoes are tender
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Use an immersion blender or clink it onto a regular blender (or in two steps) and process the soup thoroughly. When using a standard blender, it is recommended to keep the lid on and loosely cover the container with chopping board to prevent the steam from escaping
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Add cheese and serve:
After the soup is smooth and has been blended, return the broccoli florets to the pot and heat it over medium-high heat. Heat until bubbles appear, then remove from the heat. Set aside for a brief period to cool and then mix in the majority of the shredded cheddar cheese, which I prefer to use as an optional topping on soup, and black pepper. Mix and melt the cheese thoroughly
When the cheese is fully melted in the soup, adjust the seasonings with salt and pepper as desired. Immediately Serve and garnish with additional shredded cheddar (if desired) along with bread or toast fordipping
Refrigerate any surplus for up to 5 days. To reheat, either microwave the contents in a bowl and then warm them up in an indirect-heat pot on the stove. Avoid reheating the soup as it may split up if you let it boil until it thickens
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| Nutrition Facts (per serving) | |
|---|---|
| 348 | Calories |
| 23g | Fat |
| 21g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 4To 6 | |
| Amount per serving | |
| Calories | 348 |
| % Daily Value* | |
| Total Fat 23g | 30% |
| Saturated Fat 14g | 68% |
| Cholesterol 66mg | 22% |
| Sodium 734mg | 32% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 7g | |
| Protein 15g | |
| Vitamin C 30mg | 152% |
| Calcium 397mg | 31% |
| Iron 1mg | 5% |
| Potassium 562mg | 12% |
| DV indicates the level of nutrient-based nutrition in a food serving that is part of Daily diet. For general nutrition advice, it is recommended to eat no more than 2,000 calories per day | |