THANK YOU. 3rd time making! Perfect for these cold days. Frozen broccoli usually cooks a little quicker since it is pre-blanched. Try 2% milk. Iâm making this in the crockpot. Transfer the frozen soup to your refrigerator when youâre ready to use it, then let it thaw completely. We love it. Your best bet would be to copy the ingredients into your favorite online nutritional calculator. it’s everything you want in soup! Your photography skills have really improved! I subbed Pacific No-Chicken broth for the chicken broth. Alterations: I didn’t have a yellow or white onion on hand so I used some scallions, I used minced garlic instead of garlic powder, and I cut up a yellow bell pepper and sautéd it with the scallion. Turned out great and reheating the soup was easier.  Delicious! I added to the roux/onion, added the rest of the broccoli as small florets and brought to a simmer for about 15 minutes to fully cook the broccoli. Melt 4 tablespoons of butter in a large stockpot over medium-high heat. Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients. Â. Very good recipe. onion, chopped 1/2 c. flour Salt to taste Pepper to taste 2 c. milk 2 (13 3/4 oz.) This recipe is easy, foolproof and delicious. I’ll be adding this to my favourites for sure. Slowly whisk in broth, then stir in the half and half. It’s also delicious topped with croutons or even diced ham! Meanwhile, melt the butter in a large saucepan over medium heat. Cook, stirring often, until the carrots are tender, about 10-15 minutes.â¨. Yes, I’d do 2 double batches, just to make sure everything fits ð. Itâs a keeper, I didnât have to change a thing with the recipe.Â. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. When melted, add flour and whisk together. Your recipe sounds delicious! Made this soup this weekend for lunches this week…and i don’t think it’s going to last that long! Frozen broccoli will likely be too mushy and watery! The freshly chopped broccoli florets hold up better when cooked and have better flavor and texture in the soup. Thanks! Cheddar Broccoli Soup Recipe: How to Make It | Taste of Home Making this right now. It looks and sounds incredible! I’ve been tweaking this recipe for years you guys. So. Instructions In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. I think noodles would be yummy in this soup! No need to go out to a well known bread company, this copycat broccoli cheddar soup is incredibly smooth, rich, and full of great broccoli cheese flavors! Im definitely making this again!!!! So much better homemade! I will be trying more of your soup recipes and hopefully venture into some meat dishes and ones a little more complex. I only had heavy whipping cream so I added 1.5 cups and 1/2 cup of regular milk because I was worried about the whipping cream making it too thick. Thank you so much! Actually, I might even want it a tad thicker next time. It’s cheesy, creamy, packed with veggies . Thanks for posting this recipe! The best soup ever. With all of that cheesy yummy soup, this will get kids eating their veggies. Sprinkle in flour and whisk for 60 seconds. Not sure why one lady said there is no flavor I think she made it wrong. I also accidentally added 1/2 tsp of garlic powder and salt but Iâm glad I did, I think it wouldâve been a bit too bland for my taste with only 1/4. This was amazing !!! Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. We’re definitely soup fans here and honestly, I make it year round! Is it okay if i dont blend the soup or will that ruin it? Of. I believe that gourmet meals should be something we can ALL enjoy. I doubled up the spices (except for the salt) and grated my carrots, other than that I followed the recipe and it is DELISH! I’m addicted to 30 quick and easy meals, so this soup looks perfect to me! I will definitely be making this one again! I plan on making this tonight for dinner, I’m excited! Or chopped? Used evaporated milk  A potato masher instead o blending. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. BROCCOLI-CHEDDAR SOUP : 1 lg. Will not try again. Only  15 minutes of prep required to make this veggie packed soup. Im 13, and even this recipe was easy for me. Definitely would recommend this recipe â¤ï¸. She’s been in the hospital for 11 weeks and I have been bringing her fruits and veggies along with snacks and the one thing I make really well, Macaroni salad. I followed the size portions for the broccoli and carrots. It was good and I will definitely make it again, just less onion next time. Used the immersion blender. Absolutely fantastic. Thank you! Itâs delicious. I don’t recommend using frozen broccoli. Every bit as good if not better than Panera :0. Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up. I began by making a roux with the flour and butter, then adding the onions and sweating/sauteing. You could even try stirring in a slurry made with equal parts flour and water. We LOVE this soup at our house!! will follow your page for sure. Set your stove to âmediumâ heat. They’ll still cook ð. Add paprika, garlic powder, dry mustard, salt and pepper, stir. I absolutely love a delicious bowl of soup…and this broccoli cheddar soup does not disappoint! I didn’t add the cheese at all – I was concerned about lumping and clumping when reheating later. You can use whole boneless skinless chicken breasts and add it in at the beginning with everything else ð. Making this now in the slow cooker and the broth isnât fully covering the veggies? Can I use heavy cream instead of half and half? I want to try my this, but my hubby doesn’t eat soup without meat in it. Honestly you don’t even have to puree the soup if you like it chunkier, but if you like it smoother, again, you have a few options. My personal favorite method is to use an immersion blender, which you can use right in the pot! Or you can transfer some of the soup to a traditional blender, just be careful, since the soup is hot. I love your site and have shared it with friends, one has already tried your 3 bean chili and wants to make more dishes. You will have to extrapolate that multiplication to any amounts listed in the instructions. Try heavy cream! Yes, but just like with the slow cooker, you’ll want to make this soup without adding the dairy, since dairy doesn’t generally freeze well. Just wait and add the dairy when you’re reheating the soup. bag frozen, chopped broccoli 1/2 c. butter 1 med. The second time I doubled the seasonings and added fresh pepper. Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain. Let the pressure release naturally, then stir in half and half and cheese until cheese is melted. I LOVE PANERA BREAD SOUP AND THIS TASTES EVEN BETTER!!! Â. I’m sorry you found this soup to be lacking in flavor… I’m surprised, as so many other readers have loved this recipe as much as we do! This was super yummy! Want to lighten it up? Cook the broccoli as directed on the package; set aside. Did not have half and half so used heavy whipping cream. This soup is perfection! I will definitely make it again. Looking for nutrition information. Slowly pour in about a cup of chicken broth, whisking as you pour. It was cooked perfectly. Cook mixture about 1 minute, whisking often. Dairy (in this case half-and-half) tends to separate when frozen, so I don’t recommend storing this soup in the freezer. I’ve never been really great at cooking (I’m only 23) and wanted to start learning to cook better. Looking for a lightened-up version? I cooked mine in a pressure cooker. My family loved it (and they’re not “creamy” soup eaters)! Quick and easy to make, itâs creamy, salty and packed with bite sized pieces of broccoli creating a filling meal perfect for chilly evenings. *Note: Nutrition information is estimated and varies based on products used. It was so good! I put the 2 cups of chicken broth with the flour…. It’s per serving, however, it’s an automated estimate. I have made this recipe 3 times now and I absolutely love it! If you try it, I’d love to know how it turns out! Hi! I will find a different recipe and hope that itâs good! I added a few Texas Toast croutons and they were a nice addition. Want it richer? Will make this again. If youâre looking for a lower-fat version of this recipe, check out my recipe for Skinny Broccoli Cheddar Soup ! This is a soup that will be perfect with a nice thick bread.  Also used 1/2 regular cheddar and 1/2 sharp..  Wonder if there is a way to lower the calories a bit? Nothing beats a warm and comforting soup this time of the year! . I followed the Instant Pot instructions and npr for 18 minutes, then a quick release. Instructions Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, pepper, and red pepper flakes to a 6 quart slow cooker. Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Press Saute and cook butter and onion until onions are soft. Melt butter in large saucepan on medium heat. Def my new go to broccoli cheese soup recipe ! Thinking of making it but I only have frozen broccoli florets and fat free half and half (I also have 1% milk) could I use these substitutions? Wonderful and decadent! When hot, add oil and butter. I would definitely make again! Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. Pour in chicken broth. 2 thumbs up for you! I added more broccoli, ground pepper and more chicken broth. I didn’t have half & half so I used some leftover sour cream (~1/3 c) and 1% milk. Thanks for sharing! Will make this again!Â, Excellent recipe!! Cheddar and broccoli are perfect combination. In a heavy bottomed stock pot or dutch oven, melt the butter then cook the onions over medium low heat until tender - 8 to 10 minutes. This soup takes just 15 minutes to prep and is made in just one-pot for super easy prep and cleanup! Mom is a really big fan of soups.  Made it the first time exactly as advised. (*not tested), You can also whip up a cornstarch slurry instead of using flour by mixing together 2 tablespoons of cornstarch and 2 tablespoons of water then adding that, very little bits at a time, until the soup has reached your desired thickness. Pour the thawed soup into a large saucepan on your stove. No need many ingredients to cook healthy food. I didn’t use an immersion blender as I thought it was think enough with the added veggies. Thank you!!! This easy homemade broccoli and cheese soup features the convenience of frozen broccoli, packaged croutons, and on-hand staples such as flour, milk, chicken broth and cheese. Also will it be okay to use the immersion blender with the potatoes in it? Once it thaws, the texture won’t be the same. I’m assuming you meant it was thin, since it’s a soup, it’s bound to be soupy ð I’m not sure how your soup didn’t thicken up some, since the flour in the recipe is for that purpose. I suggest adding extra cheese because it tastes more like broccoli and carrots than it does cheese. Itâs an easy soup to make and is ready in 1 hour. THIS IS THE BEST SOUP EVER!!!! Even my picky eaters loved it. Has anyone tried using vegetable broth instead of chicken broth? This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes! Thank you. I will increase the other spices, as well. [CDATA[ Serve with some bread and possibly a salad, and itâs an easy, tasty meal.Â. This creamy velvety soup is much better than Paneraâs broccoli cheddar soup and can be made in under ⦠The soup is definitely salty and pretty flavorful. Garlic â adds that subtle nutty flavor. Do you think adding some chicken would alter the flavor? For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. Occurs when the milk or half and half and cheese until cheese melted. 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