Recipe for Almost-Famous Broccoli-Cheddar Soup

Making the perfect Almost-Famous Broccoli-Cheddar Soup should only take approximately 1 hr 10 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Almost-Famous Broccoli-Cheddar Soup recipe can feed your family for 4 servings.

There are many different ways to make this Almost-Famous Broccoli-Cheddar Soup recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Almost-Famous Broccoli-Cheddar Soup recipe.

Almost-Famous Broccoli-Cheddar Soup Popular Ingredients

• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 3 cups low-sodium chicken broth
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 7 -inch sourdough bread boules (round loaves)
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Steps for making Almost-Famous Broccoli-Cheddar Soup

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
4. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Popular Categories for this Recipe

• Easy Main Dish
• Main Dish
• Easy Lunch Recipes
• Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
• Broccoli Soup
• Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
• Broccoli – Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different, but closely related cultivar group of the same Brassica species.It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying.Rapini, sometimes called “broccoli rabe,” is a distinct species from broccoli, forming similar but smaller heads and is actually a type of turnip (Brassica rapa).
• Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
• Cheddar – Cheddar most often refers to either:Cheddar may also refer to:

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Almost-Famous Broccoli-Cheddar Soup recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon