How To Make Broccoli Cheddar Soup - Better Than Panera!
Soup Season is right around the corner and we are kicking things off with a Fan Favorite! Panera is well known for their Broccoli Cheddar Soup and today I am showing you guys how to make it from the comfort of your home (and it's way better lol) Let's #MakeItHappen
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1/2 stick Butter
1/4 cup all purpose flour
1/2 onion diced
3-4 cups chopped broccoli
2 cups of Half/Half (you can use heavy cream or whole milk also)
2 cups low sodium Chicken Stock
1-2 tsps Better Than Bouillon Vegetable Base
1 cup Shredded Carrots
8-12 oz shredded Sharp Cheddar Cheese (Shred your own cheese)
salt, pepper, garlic, onion powder, red pepper flakes
Using a Box Cheese Grater, shred your carrots. Place your cheese in the freezer for 10 minutes before shredding to make it easier. Dice your onion and broccoli and set aside.
In a large pot, begin by melting your butter and then adding in the red pepper flakes and onion. Cook for 2-3 minutes or until onion gets tender. Add Veggie base and mix to combine. Next, add flour and mix to combine - cook for 1-2 minutes. Add chicken stick and cream - bring to a boil and add broccoli and carrots. Reduce to a simmer and cover with a lid for 15-20 minutes or until broccoli is tender. Optionally you can blend the soup with a hand blender to blend the veggies into the soup. Season to taste and then reduce/turn off heat and slowly mix in your shredded cheese. Once cheese has melted, taste and adjust as needed and serve.
broccoli cheese soup
How To Make Broccoli Cheese Soup
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In the world of cheat-y foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it. Cheese is delicious and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
WHY THIS RECIPE WORKS
Creamy, filling, and packed with layered broccoli flavor.
Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.
SPECIAL EQUIPMENT:
immersion blender or countertop blender
NOTES:
Look for deli-style American cheese in the deli counter of your supermarket. You can use any combination of cheddar, American, or other young, moist cheeses like Jack or Colby.
INGREDIENTS
1 1/2 pound (700g) broccoli
2 tablespoons (30ml) vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium onion, sliced (about 6 ounces; 170g)
1 medium carrot, peeled and diced finely (about 4 ounces; 120g)
3 medium cloves garlic, thinly sliced
2 cups (475ml) water or homemade or store-bought low-sodium chicken stock
3 cups (700ml) whole milk
1 small russet potato, peeled and sliced (about 4 ounces; 120g)
12 ounces (340g) sharp cheddar cheese, grated
8 ounces (240g) deli-style American cheese, diced (see note above)
1 teaspoon (3g) dried mustard powder
Dash of hot sauce, such as Frank's Red Hot
DIRECTIONS
1.Separate broccoli into florets and stems. Cut the florets into bite-sized pieces and set aside. Roughly chop the stems and reserve separately.
2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook without moving until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
3. Return the Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add chicken stock, milk, and potato, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potatoes are completely tender, about 30 minutes.
5. Toss both cheeses together along with mustard powder in a large bowl. Using an immersion blender or working in batches with a countertop blender, blend the soup, adding the cheese in a handful at a time until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with the blender a few more times until a few of the pieces are broken down but most bite-size pieces still remain. Serve immediately.
How To Make Nacho Cheese Sauce Recipe - Football Food
Making a nacho cheese sauce recipe. In this recipe video, we'll show you how to make nachos cheese sauce for the super bowl! A football food favorite, try this easy nacho cheese dipping sauce!
➡️ SUBSCRIBE to Dished!
This is the BEST Homemade Nacho Cheese Sauce recipe. It has only five ingredients that are all-natural, and it's super quick and easy, only 10 minutes to make it! Perfect for football season or whenever you just want some nachos! You can make creamy nacho cheese sauce using real cheese! Perfect for Super Bowl Sunday. If you love this how to make cheese sauce, let us know what you think in the comments below! #quesodip #cheese #cheesesauce
Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. It could be seen as an English equivalent of the French Mornay sauce.
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0:00 Preparing the ingredients
0:36 Adding the cheese
0:44 Serving the nacho cheese sauce
Ingredients for making nacho cheese sauce:
2 tbsp butter
2 tbsp flour
1 cup whole milk
Salt
Cayenne pepper
8 oz sharp cheddar cheese
Instructions for making nacho cheese dip:
- Start by melting 2 tbsp of butter in a pot over medium heat
- Once it’s mostly melted, add 2 tbsp of all-purpose flour and mix to form a paste
- This is called a roux, and it’s what’s going to make your cheese sauce thicken up
- After you’ve cooked out some of the flour, pour in 1 cup of whole milk and whisk well until the flour and butter are fully incorporated into the milk with no lumps
- Now season with a little salt and cayenne pepper for a bit of a kick and whisk to combine
- At this point, to help the mixture thicken, turn the heat up a little and bring the mixture to a boil
- You should notice that it thickens quite quickly when you whisk again
- Finally add an entire 8 oz block of grated sharp cheddar cheese
- Whisk again until the cheese has melted and the sauce is beautifully smooth
- The sauce is now ready and you can serve it with a little green onion for garnish and dip in your favorite tortilla chips
➡️ If you recreate this nacho cheese dip recipe please link and mention us in your video so we can find you and give you a shout out!
▶️ How To Make A SIMPLE Queso Dip With Cheese Whiz!!!
This how to make nacho cheese sauce recipe is part of our essential recipes series:
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Making an Incredibly Simple Nacho Cheddar Sauce!! (With Secret Ingredient!!)
This recipe is to show you how we use science in our kitchen to get around some of those pesky cheese melting issues. When melting cheese for a cheese sauce we use Sodium Citrate to help stabilize the sauce and to create a beautiful and creamy cheese sauce that's not oily or grainy.
You can read more about it and print the recipe here:
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Sodium Citrate 1#:
Sodium Citrate 2#:
(The 2 pound option is the more economical and the stuff will last you a very long time FYI)
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3 CAMPBELL’S SOUP RECIPES || SIDE DISHES || What's For Dinner
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