30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)
Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!
Provided by Layla
Categories Dinner
Number Of Ingredients 12
Steps:
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in a bread bowl if desired.
Nutrition Facts : ServingSize 1 bowl (1/4th recipe), Calories 570 kcal, Carbohydrate 22 g, Protein 21 g, Fat 45 g, SaturatedFat 28 g, Cholesterol 134 mg, Sodium 1225 mg, Fiber 3 g, Sugar 4 g
CHEESE BROCCOLI SOUP
This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.
Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.
BROCCOLI SOUP
Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
BROCCOLI/CARROT SOUP
Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.
Provided by Happy Harry 2
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare broccoli using peeled stalks.
- Cut into small pieces.
- Peel& cut carrots into small coin-size pieces.
- Steam both vegetables until fork tender.
- Place steamed vegetables into blender.
- Add 1/2 warmed broth.
- Liquefy, being careful not to overflow.
- Remove to large pot with lid.
- Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
- Liquefy.
- Add to soup in pot.
- Stir to combine.
- Peel& dice potato.
- Place with filtered water in saucepan.
- Bring to boil, turn down to simmer until fork tender.
- Do not overcook.
- Strain, saving potato water.
- Set potatoes aside.
- Add potato water to thicken soup, if desired.
- Blend well and reheat.
- Serve hot with potatoes.
- Add pepper to taste.
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