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Enjoy your favorite restaurant's broccoli Cheddar soup any time with this delicious recipe! My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese.
To get started with this recipe, we must first prepare a few ingredients. You can have squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash, broccoli and cheddar soup:
- Make ready 2 tablespoons olive oil
- Make ready 2 tablespoons butter
- Make ready 1 medium onion chopped
- Get 2 cloves garlic smashed
- Take 1 small squash
- Take 3 tbsp dried sage
- Get 1/4 tsp freshly grated nutmeg
- Take 1/2 tsp cayenne powder
- Prepare 4 cups vegetable stock
- Get 1 1/2 cups water
- Prepare 2 medium heads of broccoli
- Take 2 bay leaves
- Make ready 1/2 cup canned coconut milk
- Make ready 1 cup shredded cheddar cheese *
- Make ready salt & pepper *
Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. Soup is an essential winter meal and when it comes to picking our absolute. I love broccoli cheddar soup and will be making this soon! How much (volume) chopped onion do you estimate is in "one small onion"?
Instructions to make Squash, broccoli and cheddar soup:
- Quarter the squash and scoop out the seeds. Steam the quarters with the rind on for 30min or more, until soft. Some squash skin will be tough and should be removed once cooked, but others can be left on.
- Melt the butter with the oil in another pot and gently soften the onion and garlic. Add the squash, sage, nutmeg, cayenne and season with salt and pepper. Add the stock and water and heat on low until it is boiling.
- If you prefer you can just boil the squash - just leave it cooking in the stock for 10 minutes.
- Cut the broccoli heads into small pieces and add to the pot with the bay leaves. Cook for 10 minutes.
- Remove the bay leaves and use a hand blender to puree the ingredients in the pot.
- Return the pot to the heat add the coconut milk and half of the cheese. Keep stirring until the cheese is fully mixed and taste the soup. Add more Cayenne for heat, and more cheese if you think it needs it. Cheddar will be salty so don't overdo the seasoning before adding the cheese.
Also, I typically add my cream/milk after pureeing because I worry it will overcook — is there a benefit to putting it in while you are cooking the carrots and broccoli? Instant Pot Broccoli Cheddar Soup-reminiscent of Panera Bread's broccoli cheddar soup this pressure cooker version has chopped broccoli YUM is all I can say about this broccoli cheddar soup. The vegetables are quickly pressure cooked in the Instant Pot and then the creamy and cheesy. Think of this like Broccoli Cheddar Soup, but made vegan and kicked up and notch with poblano peppers and jalapenos. Down here in Santa Barbara, where things grow year-round, the farmers market is full of veggies like broccoli and peppers.
Above is find out how to cook dinner squash, broccoli and cheddar soup, very straightforward to make. Do the cooking phases appropriately, relax and use your coronary heart then your cooking shall be delicious. There are a lot of recipes that you may strive from this website, please find what you need. If you like this recipe please share it with your folks. Completely satisfied cooking.
