Miranda Casiano free Recipes
Broccoli Cheddar Soup Bread Bowl
Prep Time: 45 mins
A Classic and Hearty Winter Soup to Warm the Body Mind and Soul
- Serves 4
- 20 Minutes
- Year-round
- Vegetarian
Broccoli cheddar soup is an immensely popular menu item at casual food restaurants like Panera Bread and Wawa.
This recipe gives you the option to make it at home.
- 1/3 cup unsalted butter
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1/2 cup whole milk, or 2% milk
- 1/2 cup heavy cream
- 4 cups low sodium vegetable broth (or reduced sodium)
- 3/4 cup sliced carrots
- 5 cups of broccoli florets
- 8 teaspoons cornstarch
- 8 teaspoons water
- 3 cups (9 oz) cheddar cheese (or colby-jack), shredded
- 2 teaspoons of kosher salt
- black pepper, to taste
Additional Garnishes:
- bread bowl
- shredded cheddar cheese
In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, reduce heat and let simmer for 15-20 minutes until carrots and broccoli are tender.
Puree about 3/4 of soup in batches in a blender until somewhat smooth. I like to keep 1/4 of the soup chunky with whole bits of vegetables. If you’d like, you can puree the entire soup for a smooth finish. Return puree back into the pot. Alternatively, you can use an immersion blender in the pot.
In a small bowl, whisk together cornstarch and water until smooth. Add slurry mixture into the soup pot and stir to distribute. Bring soup to a boil to a cook out cornstarch. Remove from heat.
Add shredded cheese to soup. Stir until cheese is melted. Season soup with salt and pepper.
Ladle soup into bread bowls. Garnish with additional cheese.
Let the soup cool for about 5 minutes before serving.
You can also wait for 30 minutes and then store in freezer-safe containers to have it on hand all winter.