And taste along the way! I always say salt each layer a tiny bit. The cheese can separate if it is overheated. And this applies to all soups/sauces you add cheese too. I know this because I have done it before. If you don't take the pot off the heat before adding the cheese, there is a super good chance you will end up with a grainy soup. Take the entire pot off the heat before adding the cheese.It melts better and you can get a nice super sharp cheddar. Always chop your fresh broccoli into small pieces so it cooks quick and evenly. I mean, I guess you could use frozen, but then you're throwing a watery element. I like chunky broccoli soup, but not too chunky so I give it a quick blend to smooth it out a bit. Heat goes off, cheddar goes in, a splash of heavy cream goes in, a splash of tabasco (the kids will not notice but it rounds it out nicely) and BOOM you are done! You will end up with a luxuriously creamy broccoli cheddar soup recipe that everyone will love. Now here is where I give this a second blend - another that is totally optional.
Just be careful on the second blend of the broccoli, pulse it, so you don't overdo it and end up with a totally pureed soup.Īfter blending, add your half and half or whole milk (use whatever you have), and the chopped broccoli and bring to a low simmer until the broccoli is good and tender. Use a blender or a food processor if that's what you got. But don't think you have to run out and buy one. To blend the soup, I use an immersion blender. By giving it a quick puree before adding the broccoli, you get a smooth base evenly flavored and the subtle sweetness from the carrots throughout. This step is optional, I find that while I like chunks of broccoli in my soup, I am not a fan of chunks of onion, celery and the carrots in this one. The vegetable stock will get crazy thick and cook for a bit before you puree it up. I know this is a creamy broccoli cheddar soup, but no cream-based soups are all dairy, at least none that I have ever seen.
The roux will get cooked for about five minutes, until it smells lovely and a little nutty. Next comes the roux - add flour to all the butter and veggies. Then I throw in a little chopped garlic and cook for another hot second, just to get it fragrant. I simply sauté some chopped onion and celery, and grated carrots in a good amount of butter, until soft and translucent.
This gives the soup a creamy velvety texture. If the vegetarian part doesn't matter to you, and you only have chicken stock on hand, by all means go with the chicken stock. This will make a roux to thicken the soup. Grate then and they will melt right into the soup and add a subtle sweetness, much like Panera's broccoli cheddar soup. You can use fresh or frozen, but I usually use fresh. Here's everything you'll need for this creamy vegetarian broccoli cheddar soup. And what's best is that this is the perfect soup for all the non meat eaters in your life, it is made with vegetable stock and is vegetarian broccoli cheddar soup recipe Ingredients. This creamy broccoli cheddar soup has minimal ingredients, is not made in some factory and flash frozen, anddddd you will recognize everything that goes in it. If you really want to check it out, look here. And looking at it's ingredient list, there's a lot of things on there I don't recognize. After doing some research, I found it is high in calories, saturated fat and sodium. I mean, it's a cream-based soup, so healthy is a stretch. Is Panera's broccoli cheddar soup healthy?
0 kommentar(er)
