When it comes to iconic food duos, your mind is probably going to peanut butter and jelly or bacon and eggs. But there is one combo that is totally and completely underrated: broccoli and cheddar.
The king of casseroles and frozen entrees, these classic ingredients are also an integral part of a creamy and savory comfort dish: broccoli and cheddar soup. And while you can always head to your favorite cafe to partake in that particular soup, with this hearty recipe from Panera Bread, you can have bowls and bowls of broccoli and cheddar soup at home in just an hour. about.
What do you need to make broccoli and cheddar soup?
This soup recipe can be made with common household ingredients. Its main components are butter, chicken or vegetable broth, half and half (or a 1:1 ratio of milk and heavy cream), frozen broccoli and carrots.
What do you serve with broccoli and cheddar soup?
Can you freeze broccoli and cheddar soup?
Looking to make meals, but worried that all the dairy in broccoli and cheddar soup won’t make it a good candidate for the freezer? Don’t worry, you can freeze this soup, although it takes a bit of finesse. First, make sure you don’t freeze the hot soup, it should be at least room temperature or have been refrigerated. Then, pour individual portions into plastic freezer containers or plastic freezer bags. Broccoli Cheddar Soup will keep in the freezer for two months.
How to Reheat Frozen Broccoli Cheddar Soup
Don’t just throw frozen broccoli and cheddar soup in the microwave, it might separate and it wouldn’t be very tasty. Instead, thaw it in your refrigerator overnight. (This is the best thawing method for most foods anyway!) Then reheat it in a medium saucepan over medium heat, whisking constantly. This will help keep the soup intact.
- 1/4 cup plus 1 tablespoon butter
- 1 cup onion, finely chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 12 ounces frozen broccoli (about 2 1/2 cups)
- 1 cup grated carrots
- 2 cups cheddar cheese, grated
Step 1: Melt 1 tablespoon butter in a large saucepan or Dutch oven over medium-low heat.
Step 2: Sauté 1 cup finely diced onion in butter, until tender. Remove the softened onions from the pan and set aside.
Step 3: Increase heat to medium. Melt remaining 1/4 cup butter in pan, whisk in 1/4 cup flour to create a roux. Whisk quickly for 5 minutes.
Step 4: Pour in 1 cup milk, 1 cup heavy cream while whisking.
Step 5: Pour in 4 cups chicken or vegetable broth, whisking to combine.
Step 6: Season with salt and pepper to taste and boil for 20 minutes.
Step 7: Add 2 1/2 cups frozen broccoli, 1 cup shredded carrots and cooked diced onions. Lower the heat to low heat. Cook until the vegetables are tender, about 20 minutes.
Step 8: Remove soup from heat. Use an immersion blender to blend the soup, but keep a few medium-sized pieces of broccoli intact.
Step 9: Stir in 2 cups grated cheddar cheese.
Step 10: Serve hot with warm, crusty bread and enjoy!