Broccoli Cheddar Soup Shopping Tips
Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.
Broccoli Cheddar Soup Cooking Tips
Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.
Broccoli Cheddar Soup
A simple broccoli cheddar soup. I know this is not for everyone, but if you’re eating cheese, read on.
I’ve cut out a lot of hard cheese from my diet over the years, mostly due to the fat content, and shifted to soft goat and sheep cheeses. They’re a bit more expensive, in general, but that means I buy less and finish what I have in the fridge. Goat cheese doesn’t last more than a day or two in my hands anyway. And buying fresh goat cheese is the best way to enjoy the flavors because it does start to spoil after several days.
For this soup, I’ve tested several types of cheddar and recipe testers have used mostly classic American cheddar with good results. My favorite cheddar for this recipe is a mild cheddar based on cow’s milk, however if you want to venture into goat territory, I would go with a sharp cheddar to mask the flavor of goat milk. Up to you though.
For serving, I like adding some soft goat cheese or shredded cheddar on top of the served soup, or you can serve with crackers, toasted bread, toasted grill cheese croutons (from my SCD book), or a slice of flatbread (from my Coconut Flour Cookbook).
A Slimmer Version of the Savory Classic
The main focus of all of our recipes is to cook with whole foods, and this one is no different. Our lightened-up broccoli cheddar soup features fresh broccoli and other “real” ingredients. This differs from the to-go packages or canned soups you’d find in grocery stores.
Our revamped soup packs in all of that cheesy flavor you dream about, without weighing you down with fat and calories. Nothing beats curling up with a big bowl of this belly-warming soup. Plus, knowing that it contains nothing but quality ingredients only makes things better.
How to Make Broccoli Cheddar Soup
To start this soup, you’ll saute onions, garlic, and carrot until they’re soft and fragrant and then add both chicken broth and low-fat milk. When I make this soup for my family, we use 2%, that’s my go-to. I rarely do non-fat. If I’m making it for a potluck, or company or anything where I want it to be extra good, I’ll use whole milk.
I’ve made this soup with and without carrot, depending on if I have one or not, and I do like the flavor and sweetness the carrot adds. I grate mine with a cheese grater so there’s not big chunks of carrot, but rather it melts right into the soup and looks like flecks of cheese.
I like to chop my broccoli fairly small and I use mostly the florets, and less of the stems because I feel like my kids do a better job of eating it that way.
When it comes to cheese, I‘ve found the magic combo is sharp cheddar, plus some parmesan. Even if you don’t like eating plain sharp cheddar, it lends SO much more flavor to recipes so I recommend you use it, here. And the little bit of Parmesan adds such depth to the flavor profile here.
This soup is so warm and comforting.
It’s also hearty without being too heavy.
My family loves this one with chunks of crusty bread to dip (have you tried this one yet?? People are going CRAZY over it!) or with a big turkey sandwich on the side. It’s the perfect warm and cozy accompaniment to just about anything!
Broccoli many benefits, few calories
Broccoli is one of the vegetables with the greatest amount of benefits, in fact almost all of us associate broccoli with healthy food. It is not by chance since it is rich in vitamins, antioxidants, low in fat and calories, it only has 34 per 100 gram serving.
Highly Rated and Famous Recipe for Cheddar broccoli soup
A cup of broccoli contains more vitamin C than an orange. In addition, broccoli has vitamins of group B, (B1, B2, B3, B6). Minerals such as potassium, zinc, or magnesium. Broccoli also has folic acid and vitamin K. Broccoli is in the same family as cabbages and cauliflower. It was developed from wild cabbage in Roman times. Although broccoli is harvested throughout the year, the best time to consume it is fall-winter, and spring.
The Recipe for Cheddar Broccoli Soup Is Easy And Takes Just 20 Minutes For Preparation
For cardiovascular health
Consuming broccoli is beneficial for cardiovascular health due to its fiber content. According to the Department of Internal Medicine and Nutrition Education Sciences at the University of Kentucky, fiber intake is associated with a lower risk of developing heart disease, as well as diabetes, hypertension, obesity, and gastrointestinal diseases.
To prevent cancer
Consuming broccoli and other crucifers are associated with a lower risk of cancer. Studies have suggested that it is due to a substance called sulforaphane, a compound that contains sulfur, just the substance that gives crucifers this point of bitter taste.
Sulforaphane can inhibit the HDAC enzyme, which is known to be involved in the progression of cancer cells. Sulforaphane is being studied for its ability to slow or prevent cancer progression. The results shown with melanoma, cancer of the esophagus, prostate, or pancreas appear to be encouraging. Another effective anticancer substance is folic acid that has been shown to decrease the risk of breast cancer in women. Consuming folates also protects against colon, stomach, colon, and cervical cancer.
Recipe For Cheddar Broccoli Soup
Total Time 20 minutes
1/4 cup butter
1/2 cup onion, chopped
1 cup of carrot grated
1 1/2 cups chicken broth
2-3 cups broccoli florets, finely chopped
1 cup of milk
1 cup heavy cream
1/4 cup all-purpose flour
1 1/2 teaspoons of salt
1/2 teaspoon black pepper
1 pinch cayenne pepper (or more if desired)
2 cups of shredded cheddar cheese
Cheddar broccoli soup Preparation
Melt the butter in a large pot over medium-high heat. Then add the onions, carrots, and broccoli, cook for about 5 minutes (it can be more or less depending on the size of the vegetables you cut).
Slowly add the broth, milk, and cream. Sprinkle with flour and add the salt, black pepper, and cayenne pepper, stir over medium heat until thick. This will take about 10-15 minutes.
Then, once it has thickened, add the cheese and stir until melted. Serve the soup and enjoy.
Start by chopping the vegetables for your copycat Panera Broccoli Cheddar Soup
OK, we're finally ready to get started! This soup is really straightforward to make, and it requires minimal knife skills. The only ingredients that require knife work are the onions, carrots, and broccoli. Dice the onions into small, 1/4-inch cubes and set them aside in a small bowl. The carrots can be sliced by hand into thin julienne matchsticks, but we think it's easier to use a julienne peeler. It creates perfectly sized pieces every time.
Finally, get to work chopping the broccoli florets off the stem. You'll want to cut the broccoli into small, bite-sized pieces, especially if you don't plan to puree the soup later. The best way to chop broccoli is to remove the leaves and separate the head from the stem. Don't throw it away the stem is sweet and tender when prepared correctly. Peel off the fibrous skin and dice the inner stem into tiny, 1/4-inch cubes. Then, release the florets working from the outside in, slicing through the small inner stems. If you end up with too large pieces, feel free to slice them into halves or quarters.
How to make the very best cheddar broccoli soup! My family absolutely loves this recipe, and you will too!
Creamy cheddar broccoli soup is definitely one of my all time favorite soup recipes. It’s like comfort in a bowl!
I like to load my cheddar broccoli soup with cheddar ( because y’all know I love cheese), and I also like to add a bit our sour cream.
I like to use half & half when I make my cheddar broccoli soup, but if you’d like you can use regular whole milk.
Bacon Makes this Broccoli Cheddar Soup Shine!
You may have picked up on this already, but there’s also bacon. I love the smoky quality it gives to this soup. The bacon plays extremely well with all the vegetables and sharp cheddar. It’s so very right.
But…if you’d like to keep this recipe in the vegetarian realm, I’ve included directions for omitting the bacon.
My “perfect” broccoli and cheese soup always includes a bit of chunkiness. I do not like it when the broccoli is blitzed to oblivion, giving the cheesy soup a one-dimensional texture and obvious all-over green hue.
So I only whirl about half of the mixture of cooked broccoli, carrots, and onion in the Vitamix. The rest stays perfectly chunky.
To finish off the soup, all that’s needed is some sharp cheddar. Or should I say ALOT of sharp cheddar?!
I’m pretty sure this is the very reason that Hatti finds this broccoli and cheddar soup especially alluring. There are so many great flavors going on with each spoonful, but the cheese does have a slight edge.
I can’t even tell you how fast this soup disappears around here. I have quickly learned to just double the recipe.
How to Make Broccoli Cheddar Soup:
To get started, chop up a bunch of fresh broccoli:
You want the pieces to be smaller than your usual florets for something like roasted or Charred Broccoli.
Also, don’t throw out the stem! You can chop it up into bite-sized pieces and throw those in too.
Next chop a small yellow onion, and saute it in butter for five minutes, until soft:
Add flour and stir it in until a blond paste forms:
Add chicken stock, cream, and milk, and bring to a boil. Then, add the broccoli:
Let the broccoli cook for about 10 minutes, and in the meantime, grate some cheddar cheese:
Once the broccoli is tender, remove the pot from the heat and stir in the cheese:
It’s important to remove the pot from the heat because overheated cheese can separate. The soup should be hot enough to melt the cheese with residual heat.
Make any final seasoning adjustments, and ladle the soup into bowls:
This Asiago Black Pepper Bread is absolutely wonderful with this soup. Enjoy!
A little sneak peek.
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