Recipe by Pam Anderson
"A very flavorful and filling soup that can be served at lunch or supper."
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onion, cut into medium dice
ground white pepper
1 (16 ounce) package
frozen chopped broccoli
1 1/2 cups
whole or 2% milk
salt to taste
shredded sharp Cheddar cheese
This was an outstanding recipe! I tweaked it a little bit, and I would highly suggest adding these few items for extra flair:
--1 slice of pepper jack cheese (for kick)
--1 stalk of celery
--A couple toes of garlic
--1 gold potato, chopped
--Parm cheese (just a little bit)
--2 slices of crispy bacon chopped fine.
I served mine in a bread bowl with sharp cheddar cheese sprinkled on top, and it was absolutely fabulous! (See pic). This will definitely be one of my new staple recipes! Thanks!
Don't try unless you really like garlic. I thought this had way too much garlic powder. It tasted okay, but no one could come close to finishing a small cup. The flour also had a "raw" flavor. Easy to make, though.
This is a delicious, restaurant-quality soup that reminds me of the broccoli-cheddar from my favorite gourmet soup-and-panini shoppe. It is an absolute MUST to use fresh garlic (I used four cloves, minced) and fresh broccoli to get the full flavor this hearty soup deserves. Sharp or extra sharp cheddar is also necessary, don't use regular or mild, you'll get a bland soup more like a cream of broccoli. I would absolutely make this again, it is a wonderful complement to a sandwich or burger. The day I first made it, I had a bowl for lunch and then loved it so much I had it again for dinner! Fairly quick and simple and it freezes well, too.
Lovely. Choose a flavorful cheese and grate it yourself. Prepackaged shredded cheeses have caking agents that prevent them from melting well. I usually choose an extra sharp and of course FRESH broccoli and FRESH garlic.
I decided to make this soup in hopes that it would be a great substitute for running to Panera all the time. It was very good. Very cheesy. Easy to make.
This was SO GOOD! The whole family loved it. Easy recipe to follow, great for my first time making broccoli cheese soup! I was happy to find a recipe that called for "real" cheese, as opposed to "processed cheese food". I used unsalted butter, low-salt broth, 1% milk, and fresh broccoli and garlic. After reading some of the reviews, I was afraid of adding the flour/milk together for fear of grittiness. Well I followed the recipe and it worked out so well. It thickened the soup pretty much upon impact (lol). Not gritty at all. It was very creamy and smooth. I think skim milk would work just as well. I actually had to add a bit more milk to thin it out because the flour thickened it so well. Served with fresh bread and it was so delicious. Next time I make this (and there will be a next time) I will double the recipe so we can have more of it!
This was fantastic! My husband and I love Panera's broccoli and cheddar soup and thought this tasted very similar. I used fresh broccoli instead of frozen (boiled for about 7 minutes in the broth), mild cheddar cheese, added more garlic and used black pepper instead of white.
This is a great soup. Very very close to St. Louis Bread co./panera breads recipe.
I saw a recipe that was suppose to be their actual recipe, but took much time for a weeknight meal. This one was so simple and yummy!!
The only thing I did different was to add a grated carrot with the onions and use minced garlic. I happened to have some leftover heavy cream so I added 1/2 cup along with the 1 cup 2% milk. This soup is still great the next day or two.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Cheddar Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 325
** Calories from Fat: 203
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