Broccoli Cheddar Bliss Bowl

$To make a tasty Copycat Panera Broccoli Cheddar Soup, you'll need fresh ingredients. Here’s what you should gather: - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons unsalted butter Fresh broccoli gives a bright flavor and nice texture. Use firm, vibrant green florets. A good onion adds sweetness, while garlic brings depth and warmth to the dish. Next, you need some pantry staples. These ingredients will help thicken and flavor your soup: - 1/4 cup all-purpose flour - 4 cups vegetable broth - 2 cups sharp cheddar cheese, grated - 1 cup heavy cream - Salt and pepper to taste Flour helps make the soup thick and creamy. Vegetable broth adds a rich base. Sharp cheddar cheese gives that classic, cheesy taste. Heavy cream adds smoothness and richness, while salt and pepper enhance the flavors. To make your soup look and taste even better, consider these garnishes: - 1/2 teaspoon paprika (optional for added flavor) - Freshly chopped chives for garnish Paprika adds a subtle warmth and color. Chives bring a fresh touch and a pop of green. These garnishes will impress your guests and elevate your dish! {{ingredient_image_1}} Start by melting 3 tablespoons of unsalted butter in a large pot over medium heat. Add 1 medium diced onion. Cook for about 5 minutes, stirring often, until the onion turns soft and clear. Next, add 2 cloves of minced garlic and cook for 1 more minute. The garlic will smell great! Now, sprinkle 1/4 cup of all-purpose flour over the onion mix. Stir it constantly for about 2 minutes. This forms a roux, which gives the soup a thick base. Gradually pour in 4 cups of vegetable broth. Whisk it well to avoid any lumps. Bring the mix to a simmer. Now, add 4 cups of fresh broccoli florets. Simmer for 10-15 minutes, or until the broccoli is tender. You want it soft enough to blend but still bright green for color. This step is key for great flavor and texture in your soup. After the broccoli is tender, use an immersion blender to blend the soup. Blend until it reaches the texture you enjoy. You can leave some chunks for a nice bite. Next, stir in 1 cup of heavy cream and 2 cups of grated sharp cheddar cheese. If you like, add 1/2 teaspoon of paprika for a little kick. Mix until the cheese melts and the soup is creamy. Finally, taste the soup and season it with salt and pepper. Serve it hot, topped with freshly chopped chives for a nice touch! Fresh ingredients make a big difference in your soup. They add bright flavors and vibrant colors. I always use fresh broccoli florets for this recipe. They give the soup a nice crunch and taste. Try to pick broccoli that is bright green and firm. Fresh garlic and onion also help build a strong base. The flavor is much better than dried or canned options. The key to a great soup is its texture. You want it to be creamy but not too thick. I suggest using an immersion blender. This tool lets you blend the soup right in the pot. Blend until you reach your desired smoothness. If you like chunks, leave some broccoli bits unblended. Adding heavy cream at the end helps achieve that rich, velvety texture. Cheese is what makes this soup truly special. I recommend sharp cheddar cheese for a bold taste. It melts well and mixes perfectly with the cream. You can also use other cheeses like Gruyère or Monterey Jack for a twist. Mixing different cheeses can create a more complex flavor. Always grate your cheese fresh for the best melt and taste. Pro Tips Choose Fresh Broccoli: Always opt for fresh, vibrant green broccoli for the best flavor and texture in your dish. Adjust Consistency: If you prefer a thicker soup, blend less; for a creamier texture, blend more of the broccoli. Cheese Variety: Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist on flavor. Season Gradually: Taste and adjust seasoning as you go, especially after adding the cheese, to ensure the perfect flavor balance. {{image_2}} You can make this soup even heartier by adding protein. Chicken is a great choice. Simply cook diced chicken in the pot before adding the onion. Cook it until it’s no longer pink, then add the onion and garlic. You can also use cooked sausage or diced ham for extra flavor. If you prefer plant-based options, try adding chickpeas or lentils. These will add fiber and protein to your soup. To make this soup dairy-free or vegan, swap out the heavy cream and cheese. Use coconut milk or cashew cream for a creamy texture. Nutritional yeast can add a cheesy flavor without dairy. For the cheese, look for vegan cheese options at your store. They melt well and taste great in soups. Just remember to check the labels for any hidden dairy. You can spice up your broccoli cheddar soup in many ways. Add a pinch of red pepper flakes for heat. If you like smoky flavors, consider adding smoked paprika instead of regular paprika. You can also stir in some curry powder for a unique twist. For a fresh taste, add lemon juice or zest just before serving. This will brighten the soup and add a nice zing. To keep your leftover soup fresh, let it cool first. Pour it into an airtight container. Make sure to seal it well. Store the container in the fridge. Your soup will stay good for about three days. If you want to keep it longer, freezing is a great option. When you reheat your soup, do it slowly. Use low heat on the stove or in the microwave. Stir it often to keep it smooth. If it seems thick, add a splash of broth or cream. This helps keep the creamy texture just right. You can freeze the soup for later use. Pour it into freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup will stay good for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic in butter on the stove. Then add them to the slow cooker with the rest of the ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend the soup before serving. This method gives you a rich taste while saving time. The soup will last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. Just reheat it on the stove or in the microwave when you are ready to eat. If the soup thickens, you can add a splash of broth or water to loosen it up. Yes, you can use milk instead of heavy cream. However, your soup will be less creamy. If you want it thicker, try using whole milk or add a bit of flour to thicken it. You could also use half-and-half for a richer flavor. We covered how fresh ingredients and pantry staples make your soup taste great. I shared clear steps for preparing, cooking, and blending your broccoli soup to creamy perfection. You learned tips for consistency and flavor, plus delicious variations to try. Storing and reheating soup properly keeps it tasty for later. Think of this soup as a flexible recipe. You can always make it your own. Enjoy your cooking adventure!$

Broccoli Cheddar Bliss Bowl

A creamy and comforting bowl of broccoli and cheddar cheese soup, perfect for a cozy meal.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons unsalted butter
1 quarter cup all-purpose flour
4 cups vegetable broth
2 cups sharp cheddar cheese, grated
1 cup heavy cream
to taste salt and pepper
0.5 teaspoon paprika (optional for added flavor)
to garnish freshly chopped chives

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly for about 2 minutes to create a roux.
Gradually pour in the vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the broccoli florets and simmer for 10-15 minutes until the broccoli is tender.
Using an immersion blender, blend the soup to your desired consistency (can leave some chunks for texture).
Stir in the heavy cream, grated cheddar cheese, and paprika (if using). Mix until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped chives on top.

Notes

Feel free to adjust the seasoning and add more spices to taste.

Keyword broccoli, cheddar, comfort food, soup