[NFBofSC] Broccoli Cheese Soup Recipe

[Steve Cook]

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Broccoli Cheese Soup Recipe

This copycat Panera Broccoli Cheese Soup recipe is a quick lunch or easy
dinner for chilly days

Course Dinner, Lunch 

Cuisine American 

Keyword broccoli cheese soup, broccoli cheese soup recipe, panera broccoli
cheddar soup recipe 

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 

– 6 people

Calories 336 kcal

Author Blair

Ingredients

list of 15 items

¼ cup salted butter

½ cup diced onion

¼ cup all-purpose flour

2 cups chicken broth

8 ounces chopped fresh broccoli florets (about 4 cups) (or substitute with 4
cups of thawed, drained frozen broccoli florets)

1 large carrot, peeled and coarsely grated

Pinch of sweet paprika

1 teaspoon Dijon mustard

¼ teaspoon hot sauce (optional)

4 ounces Velveeta cheese, cubed

1 cup (about 4 ounces) grated mild cheddar cheese

2 cups half-and-half or heavy cream

Salt and pepper, to taste

Optional garnish: chopped fresh parsley

For serving: baguette

list end

Instructions

list of 5 items

1. Melt butter in a large pot over medium heat. Add onion and cook, stirring
regularly, until soft (about 5 minutes). Sprinkle flour over the onion and

cook, stirring constantly, for 1-2 minutes.

2. Slowly whisk in the chicken broth until incorporated. Add broccoli and
carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until
the

broccoli is tender, stirring occasionally. Remove from heat.

3. Season with salt, pepper and paprika.

4. Use an immersion blender to puree a small portion of the soup, leaving
plenty of visible broccoli florets and carrots in the soup for a little bit
of

texture.

5. Return soup to very low heat; whisk in the Dijon mustard, hot sauce (if
using), Velveeta, cheddar, and half-and-half. Cook, stirring regularly,
until

cheese is melted and soup is warmed through (about 5-7 more minutes). Do not
boil. Ladle into individual bowls, garnish with fresh parsley, and serve
with

warm, crusty baguette.

list end

Recipe Notes

• If you don’t have an immersion blender, you can puree about 1-2 cups of
the soup in a regular blender and then return it to the pot with the rest of

the soup.

• For an even chunkier soup, don’t use an immersion blender at all and just
leave the broccoli florets all whole.

• Fresh or frozen broccoli florets will work in this recipe. If using frozen
broccoli, thaw and drain first.

• I prefer the way that the Velveeta melts into the soup and adds a thick,
creamy texture. If you don’t want to use Velveeta, you can substitute with
an

additional cup of cheddar cheese.

• Use a block of cheddar that you grate yourself — not a bag of pre-shredded
cheese. The pre-shredded cheese will not melt as smoothly into the soup.

• Half-and-half or heavy cream give the soup the best rich and creamy
texture. If you prefer, you can substitute with fat-free or low-fat
half-and-half,

but the soup won’t be quite as thick.

• Do not boil the soup after you stir in the cream, or the soup may curdle.

Nutrition Facts

Broccoli Cheese Soup Recipe

Amount Per Serving (1 cup) 

Calories 336 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 78mg26%

Sodium 838mg36%

Potassium 423mg12%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 4g4%

Protein 13g26%

Vitamin A 2830IU57%

Vitamin C 42mg51%

Calcium 360mg36%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

>From the seasoned mom

 

 

Love is what’s in the room with you at Christmas if you stop opening
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