Not Your Grandmas Broccoli And Cheese Soup Recipes

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COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

GRANDMA'S BROCCOLI & CHEESE SOUP



Grandma's Broccoli & Cheese Soup image

This simple, creamy soup is the best thing my grandma used to make me when I was sick as a kid. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.I hope you'll enjoy this as much as I did.It...

Provided by marty olguin

Categories     Soups

Time 1h

Number Of Ingredients 9

2 Tbsp olive oil
1 1/2 c thinly sliced yellow onions
1 Tbsp sliced garlic
1 tsp salt
1/4 tsp cayenne pepper
5 c chicken stock or canned, low-sodium chicken broth
4 c broccoli florets
1 1/2 c (6 ounces) shredded medium sharp cheddar cheese
simple croutons, for garnish (optional)

Steps:

  • 1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
  • 2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
  • 3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
  • 4. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top

NOT YOUR GRANDMA'S BROCCOLI AND CHEESE SOUP!



Not Your Grandma's Broccoli and Cheese Soup! image

A creation of my crazy mind :D as you see I also serve mine with brats and fries but you do what you want.....and any leftover use the rest of that 1/3 cup of chicken broth to thin it out a little. It also goes beyond great on top of baked potatoes and fries...One of my 12 year old nieces favorites!

Provided by Tiffany Young

Categories     Other Soups

Time 1h15m

Number Of Ingredients 6

32 oz swanson chicken broth
15 oz la preferdia zesty nacho cheese
2 lb velveeta cheese block
1/2 pt heavy whipping cream
2 bag(s) 12.6 oz frozen baby broccoli florets
2 tsp red hot hot sauce

Steps:

  • 1. In a large cooking pot pour the chicken broth in reserving 1/3 cup for leftovers.
  • 2. While waiting for the chicken broth to get hot (I set mine on 2-3) cube the velveeta cheese. When broth is hot add the velveeta cheese and turn down to simmer. Watch and stir to make sure the cheese is not sticking.
  • 3. After the Velveeta Cheese is melted add the can of Zesty Nacho Cheese...Stir in
  • 4. Once that is hot add the Heavy Whipping Cream when stirred in add broccoli..(I chop mine a bit for smaller pieces) once all that is heated up hot add the red hot hot sauce stir and it is ready!

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